Ingredients:
2 cups whole blanched almonds
3 tbs. peanut or other oil
1/2 cup plus 1 tbs. sugar
1 1/2 tsp. Kosher salt
1 1/2 tsp cumin
1 tsp. red pepper flakes
Directions:
Mix the 1 tbs. of sugar with the salt, cumin, and pepper flakes. Warm the oil in a large skillet. Add almonds and stir to coat well with the oil for 3-4 minutes. Add the 1/2 cup sugar and keep tossing until the sugar melts and browns the almonds. Remove from heat. Toss with the sugar and spice mixture. Spread on a cookie sheet to cool. Separate the nuts and store in an air-tight container. Move quickly to keep nuts from sticking together.