Black Pepper Almonds


  • 2 tablespoons freshly cracked black pepper
  • 4 teaspoons salt
  • 1/2 cup butter
  • 1 1/2 cups golden brown sugar
  • 8 teaspoons water
  • 5 1/3 cups blanched whole almonds


  • Preheat oven to 350F. Line two large baking sheets with foil. Lightly butter foil with 1/4 cup butter in each pan. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
  • Transfer almonds, half to each baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store air tight at room temperature.)
  • Makes 5 1/3 cups.


  • NOTES:
  • NOTES : These almonds are of a sweet and spicy nature.
  • SERVINGS: 16
  • SOURCE: Bon Appetit