Sweet 'n' Spicy Almonds

1 cup sugar, divided
1 tbsp. seasoned salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
6 tbsp. oil (I used canola)
4 cups (1 1/2 lb.) whole blanched almonds

Combine 2 tbsp. sugar, seasoned salt, cumin, and red pepper flakes and set aside. In heavy 10" or 12" skillet, heat oil over medium-high heat. Stir in almonds; sprinkle with remaining sugar. Cook, stirring constantly, until sugar melts or is golden brown. Remove almonds from skillet. Sprinkle with seasoning mixture; toss until well coated.

Cool. Store in airtight containers. Makes about 4 cups.

You can substitute pecan or walnut halves, or even unsalted roasted peanuts.