| 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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