Wednesday, December 7, 2011

Black Pepper Almonds

I look forward to my mom making these almonds every year around the holidays. They are like crack--you can't stop eating them. Since I don't get invited to many classy holiday events, I jumped on the opportunity to make these for the Cheese Club Formal. I'm the Badger Cheese Club President, it is a pretty big deal.
I usually add a handful more almonds than what is called for. If you have a silpat non-stick silicone baking liner, use it. It ensures no sticking. I have made these nuts using that or foil, with the same results. Be sure to cook them until they are deep (darker) golden brown. I could have let mine cook longer and they would have been more "crunchy". None the less, they are sweet and spicy and simply delicious.  I hope everyone enjoys making and sharing these as much as I do!

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

  1. 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.
  2. 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.
  3. 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. 

1 comment:

  1. So delicious, I will be making these once finals are over! I know my parents will love them.



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