Three-Pepper Almonds, hot and sweet! I included these in my first College Care Package for my daughter!
Click here to read the blog post, How To Make A College Care Package.
These almonds have a spicy bite under a sweet coating. That coating always gives chewiness along with the expected crunch of the nuts. This recipe is from the book ‘Party Nuts’ by Sally Sampson, which I found in Stowe, VT at a library book sale.
There were some other yummy things in that College Care Package too. Click below to see them!
Recipe from the book Party Nuts by Sally Sampson. The photos are my own.
- 2 tsp. vegetable oil
- 2 c. whole almonds
- 1/3 c. brown sugar, packed
- 3/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1/2 tsp. white pepper
- 1-1/2 tsp coarse salt
- Line a baking sheet with parchment paper.
- Add the oil to a large skillet and heat it over medium-high heat. Add the almonds and cook them for about five minutes, stirring them frequently, until their color begins to deepen. Add brown sugar to the almonds 1 tablespoon at a time – wait for the sugar to melt before adding the next spoonful. When you are at the last spoonful of brown sugar, set it aside for step #4.
- Stir the cayenne, black pepper and white pepper into the almonds until they are thoroughly mixed through. Remove the pan from the heat.
- Pour the almonds onto the prepared baking sheet and spread into an even layer. Sprinkle the final spoonful of brown sugar over the top. Sprinkle the salt over the top as well.
- Allow the nuts to cool, then break them up with your fingers. Place them in a serving bowl to serve immediately or into a tightly sealed container to keep for up to one week.