Spiced and Caramelized Almonds

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IngredientsSpiced and Caramelized Almonds

  • 1/2 cup +1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cumin (or freshly ground cinnamon, for dessert decoration)
  • 1 teaspoon hot pepper flakes
  • 2 tablespoons vegetable oil
  • 2 cups whole, peeled almonds


  1. In a small bowl, combine 1 tablespoon sugar, salt, Cumin, and hot pepper flakes, set aside.
  2. In a large shallow sauté pan, heat oil. Add almonds and remaining 1/2 cup sugar. Cook until sugar forms a dark, golden caramel.
  3. Quickly dribble almonds onto a baking sheet in a random fashion, distribute and skin caramel and avoid letting nuts pileup.
  4. Using two forks, quickly separate almonds. This is a little sticky but do not give up; if you leave them too long, the nuts will stick together.
  5. When caramel is hard, toss almonds with coating. Nuts will keep at least one week stored in an airtight container at room temperature

How to peel Almonds

  1. Fill a large sauce pan with water and bring the water to a boil.
  2. Add almonds to the boiling water and allow to boil for three to five minutes.
  3. Drain the almonds in a strainer.  Run cold water over them until almonds are cool enough to handle.
  4. Peel off the moistened skin promptly.
  5. Move the almonds to a cookie sheet lined with paper towels.  Place and additional layer of paper towels on top of the almonds.
  6. Allow to dry for two hours before using them in a recipe or storing them in an airtight container.

This recipe is easily doubled and makes a great gift when packed in 4 oz. jelly jars

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