Sweet-and-spicy almonds

2 cups

Ingredients

Quantity Ingredient
3 tablespoons Peanut oil
2 cups Whole blanched almonds
½ cup + 1 tb. sugar, divided
1½ teaspoon Salt
1½ teaspoon Ground cumin
1 teaspoon Ground red pepper

Directions

Heat oil in a large heavy skillet over medium heat. Add almonds; sprinkle with ½ cup sugar. Cook 10 to 15 minutes or until almonds are golden brown and sugar is melted, stirring frequently. Remove from heat; transfer to a large bowl. Add remaining 1 tb. sugar, salt, cumin and red pepper. Toss almonds gently to coat well.

Spread coated almonds in a single layer on wax paper; let cool. Store in an airtight container.

From "The Gathering" by The Blue Bird Circle/Houston, TX. In "America's Best Recipes: A 1989 Hometown Collection." Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 59. ISBN 0-8487-0765-6. Posted by Cathy Harned. From: Cathy Harned Date: 21 Jan 94 Submitted By GAIL SHIPP On 11-08-94

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