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Ingredients
- 2 Tablespoons Honey
- 6 ounces, weight Roasted, Lightly Salted (or Unsalted) Almonds
- 1/4 teaspoons Ground Black Pepper, Plus A Pinch For Finishing
- 1 pinch Salt, Such As Truffle, Kosher, Or Sea
Method
- Preheat oven to 350 degrees F before starting the next step.
- In a small, nonstick, oven-safe skillet, heat honey over medium for a couple minutes until warm and fluid.
- Turn off heat and add almonds.
- Stir with a rubber spatula to coat thoroughly.
- Transfer pan, with almonds evenly distributed, to oven and bake 10 minutes until bubbly and slightly darkened.
- Stir once, after 5 minutes, making sure to handle the skillet with an oven mitt.
- Spread a sheet of parchment paper or a silicone baking mat nearby while the almonds roast.
- Immediately stir almonds together with pepper and salt.
- Quickly spread hot almonds on parchment paper in an even layer.
- Sprinkle with a little more pepper and salt and let cool completely, until honey is firm.
- Break apart almonds and store in the refrigerator or a cool, dry place (if you dont eat them all right away!
- ).
- Note: Truffle salt sounds pricey but it can be purchased online or at some grocery stores for a reasonable price.
- A small jar will last quite long, and its also amazing on dishes like potatoes or gratins!
