In a heavy-bottomed saute pan, heat oil over medium heat. Add nuts, stirring with a wooden spoon to coat. Sprinkle with 1/2 cup sugar. Stir until the sugar begins to caramelize, about 4 minutes. Remove from heat, and transfer to a medium bowl.
Sprinkle with remaining 1 tablespoon sugar, salt, cumin, and red pepper flakes. Toss well to combine. Let cool about 30 minutes. May be stored in an airtight container for up to 2 weeks.
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.