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Sweet and Spicy Almonds


1 cup sugar, divided
1 tablespoon Morton seasoned salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
6 tablespoon oil
4 cup (1 1/2 lb.) whole blanched almonds

Combine 2 tablespoons sugar, seasoned salt, cumin and red pepper; set aside. In heavy 10 to 12-inch skillet, heat oil over medium high heat. Stir in almonds, sprinkle with remaining sugar. Cook, stirring constantly until sugar melts and turns golden brown. Remove almonds from skillet. Sprinkle with seasoning mixture; toss until well coated. Cool. Store in airtight container.

Makes 4 cups.

VARIATION
Substitute 1 1/2 pounds pecans or walnut halves or unsalted roasted peanuts for almonds.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.