| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Seasonings, Grains | 2 | Cups | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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