Post by wilderness on Oct 30, 2024 18:18:09 GMT -5
Black Pepper Almonds Ann Sheehy
4 cups
Time to table: 75 minutes
Butter for foil
¼ cup unsalted butter
¾ cup brown sugar
4 teaspoons water
4 cups (1 pound) whole almonds, skins on
1 tablespoon black pepper
2 teaspoons table salt
Preheat oven to 300°F. Line one or two rimmed baking sheets with lightly buttered foil.
Melt the butter in a large, deep skillet on medium heat. Add the brown sugar and water, then stir until the sugar dissolves. Stir in the almonds, pepper and salt. Cook at a fast bubble for about 5 minutes, stirring often.
Spread the nuts in a single layer on the baking sheet(s). Bake for 30 minutes or until the nuts turn a deep golden brown. Remove from the oven and let cool a bit. Separate the nuts into individual pieces. Keep separating the nuts until they are fully cooled and dried. If nuts are sticky, store in frig.
4 cups
Time to table: 75 minutes
Butter for foil
¼ cup unsalted butter
¾ cup brown sugar
4 teaspoons water
4 cups (1 pound) whole almonds, skins on
1 tablespoon black pepper
2 teaspoons table salt
Preheat oven to 300°F. Line one or two rimmed baking sheets with lightly buttered foil.
Melt the butter in a large, deep skillet on medium heat. Add the brown sugar and water, then stir until the sugar dissolves. Stir in the almonds, pepper and salt. Cook at a fast bubble for about 5 minutes, stirring often.
Spread the nuts in a single layer on the baking sheet(s). Bake for 30 minutes or until the nuts turn a deep golden brown. Remove from the oven and let cool a bit. Separate the nuts into individual pieces. Keep separating the nuts until they are fully cooled and dried. If nuts are sticky, store in frig.
