Yield: 1 servings
|3 tablespoons||Peanut oil|
|2 cups||Whole almonds; blanched|
|½ cup||Sugar; plus|
|1½ teaspoon||Kosher salt|
|1½ teaspoon||Ground cumin|
|1 teaspoon||Red pepper flakes; crushed|
In a large, heavy-bottomed saute pan, warm the oil over medium-high heat.
Add the almonds, and stir with a wooden spoon, coating each thoroughly with oil. Sprinkle with ½ cup sugar, and continue to stir until the almonds become golden brown and the sugar caramelizes, about 4 minutes.
Remove the pan from heat, and pour almonds into a medium mixing bowl.
Sprinkle the remaining sugar, salt, cumin, and red pepper flakes over the nuts, and toss well.
Pour the spiced nuts out in a single layer on a baking sheet, and separate with a wooden spoon. Allow nuts to cool for about 30 minutes. Spiced nuts can be stored up to two weeks in an airtight container.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 3577 Calories (kcal); 289g Total Fat; (68% calories from fat); 96g Protein; 200g Carbohydrate; 0mg Cholesterol; 2873mg Sodium Food Exchanges: 5 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 7½ Other Carbohydrates
Recipe by: Martha Stewart
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