1 tablespoon freshly ground black pepper
2 teaspoons salt
1/4 cup (1/2 stick) butter
3/4 cup golden brown sugar
4 teaspoons water
2 2/3 cups blanched whole almonds
- Preheat the oven to 350F. Line a rimmed baking sheet with foil or silpat non-stick silicone baking liner. If using foil, lightly butter. Mix salt and pepper together in a small bowl.
- In a medium non-stick skillet melt the butter over medium-low heat. Add sugar and water; stir until sugar dissolves. Add almonds; stir to coat. Cook over medium heat for about 5 minutes, until syrup thickens and almonds are well coated. Stir occasionally. Sprinkles half the pepper mixture over almonds.
- Transfer to baking sheet. Spread almonds into one even layer, using a spatula. Sprinkle remaining pepper mixture over. Bake for 10-12 minutes, until deep golden brown. Transfer to a rack and cool in baking sheet.