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Bon Appétit

Black Pepper Almonds

4.4

(57)

A great partner for some good Champagne. Brown sugar and black pepper make the almonds sweet and spicy.

Recipe information

  • Yield

    Makes 2 2/3 cups

Ingredients

1 tablespoon black pepper
2 teaspoons salt
1/4 cup (1/2 stick) butter
3/4 cup (packed) golden brown sugar
4 teaspoons water
2 2/3 cups blanched whole almonds

Preparation

  1. Step 1

    Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. 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.

    Step 2

    Transfer almonds to 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 airtight at room temperature.)

TagsAlmondNutSnackStarterDinnerGluten FreeVegetarian5 Ingredients or FewerEasyMake AheadOven BakeBon Appétit
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