Black Pepper Almonds
(from epicurious)
A great partner for some good
Champagne. Brown sugar
and black pepper make the almonds sweet and spicy.
1 Tbls black pepper
2 tsp salt
1/4 C. (1/2 stick) butter
3/4 C (packed) golden brown sugar
4 tsp water
2 2/3 C blanched whole almonds
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.)