Try a mixture of coarsely ground black, red, and green peppercorns for a gourmet touch in this jambalaya recipe!

Per Serving:
Calories: 155
% of calories from fat: 76
Fat (gm): 13.9
Saturated fat (gm): 1.3
Cholesterol (mg): 0.0
Sodium (mg): 23
Protein (gm): 5
Carbohydrate (gm): 4.9
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 1.0
Fat: 3.0

Ingredient:

24 servings (about 1/4 cup each)
6 cups whole unblanched almonds
4 tablespoons margarine or butter, melted
3 cloves garlic, minced
2–3 teaspoons coarse ground pepper

Method:

Heat slow cooker on high 15 minutes; add almonds.
Drizzle margarine over almonds and toss; sprinkle
with garlic and pepper and toss. Cover and cook on
low 2 hours, stirring every 30 minutes. Turn heat to
high; uncover and cook 30 minutes, stirring after 15
minutes. Turn heat to low to keep warm for serving or
remove from slow cooker and cool.