Title: Martha Stewart's Spiced Nuts
Categories: Stewart2
Yield: 1 servings

3 tb Peanut oil
2 c Whole almonds; blanched
1/2 c Sugar; plus
1 tb Sugar
1 1/2 ts Kosher salt
1 1/2 ts Ground cumin
1 ts Red pepper flakes; crushed

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.

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

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

Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 3577 Calories (kcal); 289g Total Fat; (68% calories from fat);
96g Protein; 200g Carbohydrate; 0mg Cholesterol; 2873mg Sodium Food
Exchanges: 5 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 7
1/2 Other Carbohydrates

Recipe by: Martha Stewart

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