Friday, December 31, 2010

Black Pepper Almonds

Black Pepper Almonds
~Makes 2 2/3 cups~

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 cup whole almonds

Preheat oven to 350 degrees F.  Line a large baking sheet with foil.  Lightly butter foil.  Mix pepper and salt in a small bowl.  Melt butter in a large nonstick skillet over medium-low heat.  Add sugar and 4 teaspoons of 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 the pepper mixture over the almonds.  Transfer almonds to baking sheet.  Using a 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 in airtight container at room temperature.)

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