Title: Sweet-and-spicy almonds
 Categories: Appetizers, Seasonings, Grains
      Yield: 2 Cups
 
      3 tb Peanut oil
      2 c  Whole blanched almonds
    1/2 c  + 1 tb. sugar; divided
  1 1/2 ts Each salt and ground cumin
      1 ts Ground red pepper
 
  Heat oil in a large heavy skillet over medium heat. Add almonds;
  sprinkle with 1/2 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. Typed for you
  by Cathy Harned.