Glaze toasted almonds in a quick caramel-like mixture of cinnamon, black pepper, cayenne, brown sugar, and a splash of bourbon




  • Line a shallow baking pan with foil; grease foil.

    In a medium saucepan combine brown sugar and bourbon. Bring to boiling over medium-high, stirring to dissolve sugar. Stir in almonds. Reduce heat to medium; cook 4 minutes or until syrup thickens slightly, stirring often. Reduce heat to medium-low. Stir in 1/2 teaspoon each salt and black pepper, the cinnamon, and cayenne. (Mixture will be foamy.) Cook 7 minutes more or until syrup thickens and coats nuts, stirring frequently.

    Spread nuts in a single layer in prepared pan. Let cool completely. Break apart. Store in an airtight container up to 1 week. Makes 6 servings.

Nutrition Facts

225 calories, (1 g saturated fat, 3 g polyunsaturated fat, 8 g monounsaturated fat), 0 mg cholesterol, 99 mg sodium, 23 g carbohydrates, 3 g fiber, 19 g sugar, 5 g protein.