Crack Almonds

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

"Orange Is the New Black Presents: The Cookbook" by Jenji Kohan, Tara Herrmann, Hartley Voss, Alex Regnery © Abrams 2014. Reprinted with permission from Abrams. All rights reserved.

Photo: Crack Almonds

TOTAL TIME: 45 min
Prep: 5 min
Inactive Prep: 30 min
Cook: 10 min
YIELD: about 1 cup (160g)


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


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.

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



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