Hellbent Almonds
2 tablespoons chile oil 2 to 3 dried pequin chiles or other typoe hot dried small chiles, stemmed and crumbled 1/2 teaspoon ground cumin 1 teaspoon sugar 2 cups blanched whole almonds coarse salt Preheat oven to 300 degrees. In skillet, heat oil. Add pequins, cumin, and sugar and cook, stirring, 1 to 2 minutes. Add almonds and mix to coat evenly.
Spread almonds on baking sheet and bake 15 minutes, stirring occasionally. Sprinkle with salt to taste. Serve cool.
Yields 2 cups.
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