3 tbsp. peanut oil
2 c. whole blanched almonds
1/2 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
1 tsp. hot pepper flakes
1 tbsp. sugar

Heat the oil in a heavy-bottomed frying pan over medium heat. Add almonds and sprinkle 1/2 cup sugar over them. Saute until the almonds become golden brown and the sugar caramelizes. Remove almonds from the pan and toss in a bowl with the salt, cumin, pepper flakes and remaining sugar. Serve warm or at room temperature. Store in airtight box or tin. May use walnuts, pecans, pumpkin seeds or chick peas.