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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Makes: 2½ cups

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat10g
Saturated Fat2g
Cholesterol5mg
Sodium200mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars7g
Protein3g