SWEET AND SPICY ALMONDS

3 tbsp peanut oil
2 cups whole blanched almonds
1/2 cup plus 1 tbsp sugar, divided
1 1/2 tsp cumin
1 1/2 tsp salt
1 tsp ground red pepper

Heat oil in a large heavy skillet over medium heat. Add almonds; sprinkle with 1/2 cup sugar. Cook 10-15 minutes, or until almonds are golden brown and sugar is melted, stirring frequently.

Remove from heat and transfer to a large bowl.

In small dish mix together the rest of the ingredients and sprinkle over hot almonds. Toss gently to coat well.

Spread coated almonds in a single layer on waxed paper or aluminum foil; let cool.

Store in an airtight container.

Makes 2 cups