The Modern Craftsman
When Howard returned to work this week, he wanted to bring some treats to share with his colleagues. He enlisted me to do the baking and, he agreed to do the crafting himself. He did a really good job for a novice.
The goodie bags included some repeats from my own Winter Solstice Sweets: Peanut Brittle and Basler Leckerli. I also made Chocolate Sables (an amazing chocolate shortbread also known as World Peace Cookies, from Dorie Greenspan) and some spicy Three-Pepper Almonds.
Adapted from Party Nuts by Sally Sampson
1 lb raw almonds
1 Tbsp vegetable oil
2/3 cup brown sugar, firmly packed
½ tsp red pepper flakes
1 tsp freshly ground black pepper
1 tsp freshly ground white pepper
1 Tbsp kosher salt
Line a large baking sheet with parchment paper.
Heat a large, heavy skillet over medium heat, and add the oil when the pan is hot. Add the almonds and cook, stirring, until the almonds begin to turn brown, about 5 minutes. Add the brown sugar, 1 Tbsp at a time, waiting until each tablespoon melts before adding the next. Sprinkle in all three kinds of pepper and the salt, and stir well to mix in.
Transfer the nuts to the prepared baking sheet, spreading out as much as possible. Cool. Separate nuts if the clumps are too big.