Black Pepper Almonds

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.

2 2/3 cup blanched whole almonds
1/2 stick butter
3/4 cup brown sugar, packed
1 tbs finely ground black pepper, fresh
2 tsp salt
4 tsp water

Said almonds.

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.


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