Roasted Pink Pepper Nuts

These will keep for up to one week in a tight plastic or tin container. You can also substitute black or white pepper with only slightly different results.

Makes: 2½ cupsHands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Makes: 2½ cups


  • ¼ cup unsalted butter
  • ¾ cup golden brown sugar (not “Brownulated”)
  • 4 tsp. water
  • ½ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
  • ¼ tsp. cinnamon
  • 2 tsp. flaky sea salt
  • 1 Tbsp. finely ground pink peppercorns
  • 2½ cups blanched almonds


  • Preheat the oven to 350°F. Line a cookie sheet with aluminum foil and treat with nonstick spray.
  • In a saucepan over medium heat, melt the butter, add sugar and water, mix well.
  • Add the spices, salt, and peppercorns. When well blended, add the almonds and coat.
  • Transfer the nuts to the cookie sheet. Bake for about 10 minutes, until well browned. Cool and store in airtight container.