You don't really know how much you'll miss something until it's gone. My trips to the farmers' market, shopping at Whole Foods, and having a fully stocked pantry: That's what I miss. When it came to shopping, Larry was hopeless when we first started dating. I think his mother shopped for him until we moved in together. I taught him the basics, but he's always had a good eye for snacks. He found these "crack almonds," as we came to call them. God, they're dangerous to have around. Before you know it, you've eaten a whole bag of them and you're filled with deliciousness and regret. They're covered in brown sugar, so they leave a little granule trail wherever you go. I'd make Larry hide them from me, but he's so bad at hiding things I would always find them. He'd know because I'd be caught red-handed with brown sugar all over my face. A criminal in my own home. - Piper Chapman
Recipe courtesy of Alex Regnery, Tara Herrmann, Jenji Kohan, and Harley Voss
Print
Crack Almonds
Total:
45 min
Active:
5 min
Yield:
about 1 cup (160g)
Level:
Easy
Total:
45 min
Active:
5 min
Yield:
about 1 cup (160g)
Level:
Easy

Ingredients

  • 1 cup (140 g) almonds, roughly chopped
  • 3 tablespoons dark brown sugar
  • 1/4 teaspoon salt

Directions

Line a baking sheet with parchment paper. Preheat a medium cast-iron skillet over medium heat. Add the almonds and toast, stirring often, for 3 to 5 minutes, until lightly browned. Sprinkle the brown sugar and salt over the almonds and cook, stirring almost continuously with a wooden spoon, until the brown sugar is completely melted and darkened in color, watching the skillet carefully so the almonds don't burn, 3 to 5 minutes. Spread the almonds in a single layer on the prepared baking sheet and let cool completely, then break up any clumps with your hands and get to work on eating your fill.

Cook's Note

Make in small batches because of crack almonds' addictive nature.

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