I know, I know. You’re probably wondering how many times I can write about my sweet & spicy almond recipe.
The answer: LOTS.
I made two batches yesterday to give away as gifts. I’ve made this recipe enough now that I can confidently drop in a few extra tips and tricks. So here is the new and revised version:
2 tablespoons peanut oil
2 cups whole almonds [Ed: I used to make this using only blanched almonds but they are one of the most expensive purchases in the nut aisle at Bulk Barn. My new favourite (and much less expensive combo) is this: 1 cup whole almonds (shelled with brown “skin” intact), 1/2 cup pecan halves and 1/2 cup blanched almonds.)
1/2 cup plus one tablespoon white sugar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons red pepper flakes
- Combine the 1tb sugar, salt, cumin and red pepper flakes in a small bowl.
- Heat the oil in a large non-stick pot or frying pan over medium heat.
- Add the nuts and sprinkle the 1/2 cup sugar over them. Allow me to interrupt with a photo:
- Saute until the almonds become golden brown and the sugar caramelizes. This will take about 15-17 minutes.
- Keep stirring, because they will burn quickly.
- Remove the pan from the element and toss with your sugar/salt/cumin/pepper flake mixture.
- Spread the nuts in a single layer on a non-stick baking sheet. Let cool for two or three minutes.
- Separate the nuts before they cool down too much.
Serve warm or at room temperature. Store in an airtight tin or arrange in pretty bowls to give as gifts.