Black pepper adds a bit of spice to this buttery brickle.
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1 cup slivered blanched almonds
1 teaspoon Land O Lakes® Butter, melted
1 1/2 teaspoons coarse ground black pepper
1/2 teaspoon sea salt or coarse grain salt
2/3 cup Land O Lakes® Butter
1 cup sugar
1 tablespoon light corn syrup
Heat oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, extending foil over edges. Lightly butter foil; set aside.
Combine almonds and 1 teaspoon melted butter in small bowl; toss lightly to coat. Spread onto prepared pan. Sprinkle with pepper and salt. Bake, stirring once, 5-8 minutes or until nuts are lightly toasted.
Meanwhile, combine 2/3 cup butter, sugar and corn syrup in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low. Cook 9-12 minutes until candy thermometer reaches 300°F. or small amount of mixture dropped into cold water forms hard brittle strands. Remove from heat; stir in toasted nuts.
Pour mixture onto same foil-lined pan; spread to thin layer. Cool 15 minutes; break into pieces.