Black Pepper Almonds Recipes

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BLACK PEPPER ALMONDS



Black Pepper Almonds image

Make and share this Black Pepper Almonds recipe from Food.com.

Provided by cookiedog

Categories     High In...

Time 30m

Yield 2 2/3 cups

Number Of Ingredients 6

1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter
3/4 cup golden brown sugar, packed
4 teaspoons water
2 2/3 cups blanched whole almonds

Steps:

  • Preheat oven to 350 degrees 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 tsp 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.
  • Transfer almonds to baking sheet. Using spatula and working quickly, separae almonds. Sprinkle remaining pepper mixture over.
  • Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool.
  • Note: Can be made 4 days ahead. Store airtight at room temperature.

PEPPERED ALMONDS



Peppered Almonds image

Categories     Nut     Bake     Cocktail Party     Vegetarian     Quick & Easy     Spring     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 5

1 cup coarsely chopped almonds
1 teaspoon vegetable oil
3/4 teaspoon sugar
3/4 teaspoon ground black pepper
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°F. Stir all ingredients in small baking pan to coat almonds. Arrange in single layer. Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes. Cool.

BLACK PEPPER ALMONDS



Black Pepper Almonds image

Categories     Bake     Almond     Bon Appétit

Yield Makes 2 2/3 cups

Number Of Ingredients 6

1 tablespoon black pepper
2 teaspoons salt
1/4 cup (1/2 stick) butter
3/4 cup (packed) golden brown sugar
4 teaspoons water
2 2/3 cups blanched whole almonds

Steps:

  • 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.)

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BLACK PEPPER ALMONDS
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