Spiced Nuts

3 tablespoons peanut oil
2 Cups whole almonds, blanched
1/2 Cup plus 1 tablespoon sugar
1-1/2 teaspoons kosher salt
1-1/2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes

1. In a large, heavy bottomed saute pan, warm the oil over medium-high heat. Add the almonds, and stir with a wooden spoon, coating each thoroughly with oil. Sprinkle with 1/2 cup sugar, and continue to stir until the almonds become golden brown and the sugar caramelizes, about 4 minutes.

2. Remove the pan from beat, and pour almonds into a medium mixing bowl. Sprinkle the remaining sugar, salt, cumin, and red pepper flakes over the nuts, and toss well.

3. Pour the spiced nuts out in a single layer on a baking sheet, and separate with a wuoden Spoon. Allow nuts to cool for about 30 minutes. Spiced nuts can be stored up to two weeks in an airtight container.