Black Pepper Almonds

By Hklbrries

From Bon Appetit, December 1997. Editors wrote, “A great partner for some good Champagne. Brown sugar and black pepper make the almonds sweet and spicy.” Some readers who have tested the recipe recommend adding 1/4 teaspoon chipotle chili power for an added kick and subtle smokiness.

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

Details

Servings 3

Preparation

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.

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.)