Spicy Candied Almonds

1. 1

   Spray a large rimmed baking sheet with non-stick cooking spray.

2. 2

   Heat the vegetable oil in a large skillet over medium-high heat.

3. 3

   Add the almonds and the first amount of sugar and cook for 4 to 5 minutes, stirring often, until the almonds are golden and caramelized.

4. 4

   Transfer the almonds to a large bowl and toss with the cumin, salt, red pepper flakes and remaining sugar.

5. 5

   Pour the almonds onto the prepared baking sheet and spread in an even layer.

6. 6

   Let them cool for 15 minutes, until cool enough to handle.

7. 7

   Break up the almonds into smaller pieces and store in an airtight container for up to 2 weeks.

8. 8

   Adapted from Martha Stewart.

* Per serving · 4 servings · Values may vary.

No additional tips available.