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.

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