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 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 380 (71%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 0mg||0 %|
|Sodium 1755.2mg||61 %|
|Potassium 150mg||4 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 40.1g|
|Protein 1.3g||2 %|
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Calories per serving: 532
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