- 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
- In a small bowl, combine 1 tablespoon sugar, salt, Cumin, and hot pepper flakes, set aside.
- In a large shallow sauté pan, heat oil. Add almonds and remaining 1/2 cup sugar. Cook until sugar forms a dark, golden caramel.
- Quickly dribble almonds onto a baking sheet in a random fashion, distribute and skin caramel and avoid letting nuts pileup.
- 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.
- 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
- Fill a large sauce pan with water and bring the water to a boil.
- Add almonds to the boiling water and allow to boil for three to five minutes.
- Drain the almonds in a strainer. Run cold water over them until almonds are cool enough to handle.
- Peel off the moistened skin promptly.
- Move the almonds to a cookie sheet lined with paper towels. Place and additional layer of paper towels on top of the almonds.
- 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