| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 3 | tb | Peanut oil |
| 2 | c | Whole almonds; blanched |
| 1/2 | c | Sugar; plus |
| 1 | tb | Sugar |
| 1 1/2 | ts | Kosher salt |
| 1 1/2 | ts | Ground cumin |
| 1 | ts | Red pepper flakes; crushed |
INSTRUCTIONS
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 1/2 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 - [email protected]" 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; 7 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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