At Thanksgiving we always have a bunch of snacks out to hold my family over until the big meal. One of these snacks is Black Pepper Almonds which provides a spicy sweet morsel. These almonds never last long, and when making them we have to try to limit ourselves to make sure there are enough left over for Thanksgiving.
Melt the butter in a large nonstick skillet over medium-low heat. Add in the brown sugar and water. Whisk until sugar dissolves.
Add in the almonds and mix to coat evenly. Cook stirring occasionally until sauce thickens, about 5 minutes.
Mix together the fresh pepper and salt.
Sprinkle half of the pepper mixture over the almonds.
Transfer to a baking sheet lined with lightly buttered tinfoil. Working quickly, separate almonds into a single layer. Sprinkle remaining pepper mixture over the top. Bake at 350 for 12 minutes, or until deep golden brown.
Let the almonds cool completely on a cooling rack. When cool break the almonds apart with your fingers
These can be stored for 4 days in an airtight container at room temperature, though I doubt they will last more than a few minutes.
***These almonds are very peppery. Should you prefer less heat feel free to use less pepper.