Ingredients

1 pound blanched whole almonds
1/4 cup cider vinegar
2 cups plus 1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 to 3/4 teaspoon ground red pepper (cayenne)

Directions

Preheat oven to 375 degrees F.
Place almonds in 15 1/2 x 10 1/2-inch jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan
occasionally. Cool almonds in pan on wire rack.
While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat.
Continue cooking over medium heat until mixture turns dark amber in color, 15 to 20 minutes, stirring
occasionally. (If using a thermometer, temperature should read about 360 degrees F.)
Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper, and remaining 1 tablespoon sugar.
Lightly grease large cookie sheet.

Remove saucepan from heat. Stir spice mixture into hot sugar syrup. Add almonds, and stir until evenly
coated. Immediately pour mixture onto cookie sheet. With 2 forks, spread almond mixture to form a single
layer.
Cool brittle completely on cookie sheet on wire rack. With hands, break brittle into small pieces. Store in
tightly covered jar or tin for up to a month.