4 tablespoons olive oil
1-1/2 cups almonds, blanched
1/4 teaspoon cumin
salt

Warm the oil in a heavy skillet, add the almonds and sauté over the low heat until they are golden brown. Take care not to burn them. Drain on paper towels. Sprinkle with cumin and a little salt.

Variation: Add raisins or dried fruit.

Serving Size: 4