1/2 c. sugar
1/4 c. water
1 tbsp. unsalted butter
3 c. shelled, raw, whole unblanched almonds (16 oz.)
2 tsp. ground cumin
2 tsp. cayenne or ground red pepper
1 tsp. ground fennel
1/4 tsp. baking soda

Line a large cookie sheet with aluminum foil; set aside. Place sugar, water and butter in a 2 quart glass measure. Stirring midway through cooking, microwave on high 5 minutes or until temperature reaches 220 degrees when measured on a candy thermometer

Stir in almonds, cumin, cayenne and fennel. Microwave on high 2 minutes. Add baking soda and mix rapidly. The syrup should turn white and frothy. Immediately transfer the nuts to prepared cookie sheet, spreading them into a single layer.

Cool and serve, or store in an air tight container. Makes about 3 cups.

Each 2 tablespoon serving has 132 calories, 3 grams protein, 8 grams carbohydrate, 9 grams fat, 2 grams dietary fiber.

NOTE: Pack in decorative containers to give as gifts.