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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