Chef: Ben Schielke

Sichuan peppercorns are the husk of tiny citrus fruit that are dried and heavily used in Sichuan cuisine.  I've had them in Hot Pot as well as fish smothered in a sauce made from them....all delicious.  The flavor is a light lemon note, but the real treat is the buzzing/numbing sensation on your tongue and cheeks that the spice can cause.  

I had originally thought to to a sweet/spicy/salty treatment to the almonds, but when I saw some nice peppercorns at my market, I had to use them for the "spicy" component instead.  I thought they came out really well, and will definitely be making this recipe again.

Makes 5 cups:

5 cups whole, skin on almonds
1/2 cup Demerra sugar
2 tsp Kosher salt
1 tsp ground ginger
3 tsp honey
2 Tbs water
2 tsp canola oil
1 1/2 Tbs sichuan peppercorns

1. Heat your oven to 325F
2. Place nuts in a single layer on a couple baking sheets and toast until the nuts become fragrant. Rotate the pans in the oven after 5-7 min.
3. Meanwhile, combine the sugar, salt, and ginger in a small bowl.
4. Heat the honey, water, and oil in a medium saucepan and bring to a boil.
5. Once boiling, reduce to simmer and add the peppercorns. Simmer for 5 min.
6. Add the nuts to the saucepan and toss to glaze all of the nuts with the honey mixture.
7. Add the sugar mixture and toss to combine evenly.
8. Spread out the final mixture in a single layer on parchment or wax paper to cool.
9. Store sealed in a ziplock bag or canister.

Enjoy!  I made a double batch for NHC and wish I had made more to keep at home!!!!