Black Pepper Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 2/3 cups
- 2 teaspoons salt
- 1 tablespoon black pepper
- 4 teaspoons water
- 1/4 cup (1/2 stick) butter
- 3/4 cup (packed) golden brown sugar
- Carbohydrate 21 g(7%)
- Cholesterol 10 mg(3%)
- Fat 20 g(30%)
- Fiber 4 g(16%)
- Protein 7 g(14%)
- Saturated Fat 4 g(18%)
- Sodium 122 mg(5%)
- Calories 272
Preparation 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.)
Preparation 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.)
