No matter how hard and how often I try, I can’t figure out how to get an even, smooth coat on these almonds. The end result is an almond that is sweet, spicy and a little gnarly. Serve these with a fruit platter, featuring apples, apricots, plums and prunes or for a sweet tooth, with vanilla ice cream doused with caramel sauce.
California is the only state that produces almonds commercially. 70% of the worlds supply is grown by 6000 farmers on almost half a million acres.
Since Romans times, almonds have been thought to signify five wishes for the bride and groom: health, wealth, happiness, fertility and longevity. Almonds were once thrown on newlyweds; today, instead, many newlyweds give Jordan almonds to their guests. Jordan almonds, pastel- colored, hard candy- coated almonds, are supposed to represent the bitter and sweet that comes with marriage. Yuck: if you wish for any of the above, try this sweet and spicy recipe instead.
- 2 teaspoons vegetable oil
- 2 cups whole almonds, blanched or not
- ⅓ cup brown sugar
- ¾ teaspoon crushed red pepper or chipotle flakes
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- 1½ teaspoons kosher salt
- Line a baking sheet with parchment paper.
- Place a large skillet over medium heat and when it is hot, add the oil.
- Add the almonds and cook until just beginning to color. Add the sugar, one tablespoon at a time, waiting until each tablespoons melts before adding another, and cook until all but one tablespoon have been added.
- Sprinkle in the peppers, stirring all the while, and then transfer to the baking sheet.
- Sprinkle with the additional tablespoon sugar and the salt.
- Immediately loosen the nuts with a spatula and set aside to cool.