created by: Cory Barrett, pastry chef of Michael Symon Restaurants, Cleveland, OH
These gotta-have-another-handful all-mans are sweet, salty, and sprinkled with bacon and pepper. Winner of the Almond Board of California's Snack Attack contest.
servings 4 cups
1 cup brown sugar
4 slices bacon, chopped
1/3 cup beer (any type)
1 tablespoon salt
Black pepper to taste
1 1/2 cups whole almonds
2 cups sliced almonds
Preheat oven to 350˚F. Line a rimmed baking pan with foil; spray foil with non-stick cooking spray and set aside.
Place brown sugar, bacon, beer, salt and pepper in a medium saucepan and bring to a boil over medium heat. Boil for 10 minutes stirring often. Pour in both types of almonds and stir well to coat all of the almonds.
Spread almond mixture in an even layer on baking pan and bake for 15-18 minutes. Remove from oven, and spread onto a sheet of aluminum foil while still warm (breaking apart any large clumps). Allow mixture to cool to room temperature and store in a closed plastic container at room temperature for up to 3 days.