Smoked Gouda with Brown Sugar and Black Pepper Almonds

Smoked Gouda with Brown Sugar and Black Pepper Almonds

servings
1
cup

Ingredients







Cooking Instructions

1

Heat oven to 350°F and line rimmed cookie sheet with parchment paper or silicone baking mat.


2

In saucepan over medium heat, melt better. Add soy sauce, brown sugar and black pepper. Stir over medium heat until mixture begins to bubble and sugar has dissolved. Toss in almonds and stir until all nuts are coated.


3

Pour nut mixture onto prepared cookie sheet; use spatula or large spoon to spread almonds apart.


4

Bake 10 minutes, or until almonds are browned and bubbly. (For very peppery nuts, sprinkle a little extra ground black pepper over them at this point.) Cool completely--nuts will be part of lacy brittle that breaks apart easily. Transfer almonds to jar for storage, or serve immediately with Wisconsin smoked gouda.


5

Almonds will keep for 1 week stored in well-sealed container at room temperature. Over time, they will lose their pepperiness, so if you’re preparing them in advance of a party, you may want to add a little more black pepper.


Pairing notes: Subtly smoky with a touch of maple-sweetness, Wisconsin smoked gouda makes you crave bacon. To play off its sweet-savory qualities, pair it with these crackly almonds roasted with brown sugar, a little soy sauce and freshly ground pepper. Together, the combination makes for a meaty and substantial snack, and it’s so easy to prepare. To build a hearty board around this pairing, just add celery sticks, green olives, a dish of pretzels and a stick of salami.


Ingredients







Cooking Instructions

1

Heat oven to 350°F and line rimmed cookie sheet with parchment paper or silicone baking mat.


2

In saucepan over medium heat, melt better. Add soy sauce, brown sugar and black pepper. Stir over medium heat until mixture begins to bubble and sugar has dissolved. Toss in almonds and stir until all nuts are coated.


3

Pour nut mixture onto prepared cookie sheet; use spatula or large spoon to spread almonds apart.


4

Bake 10 minutes, or until almonds are browned and bubbly. (For very peppery nuts, sprinkle a little extra ground black pepper over them at this point.) Cool completely--nuts will be part of lacy brittle that breaks apart easily. Transfer almonds to jar for storage, or serve immediately with Wisconsin smoked gouda.


5

Almonds will keep for 1 week stored in well-sealed container at room temperature. Over time, they will lose their pepperiness, so if you’re preparing them in advance of a party, you may want to add a little more black pepper.


Pairing notes: Subtly smoky with a touch of maple-sweetness, Wisconsin smoked gouda makes you crave bacon. To play off its sweet-savory qualities, pair it with these crackly almonds roasted with brown sugar, a little soy sauce and freshly ground pepper. Together, the combination makes for a meaty and substantial snack, and it’s so easy to prepare. To build a hearty board around this pairing, just add celery sticks, green olives, a dish of pretzels and a stick of salami.


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