spicy fried almonds

original recipe courtesy mark bittman's 'the best recipes in the world,' 2005

this is a standard at tapas bars in spain and a perfect addition to any cocktail party.

the salt will adhere to the nuts better if you grind it for a few moments in a food processor or spice or coffee grinder ; this gives it a more irregular surface than it usually has.

3 tbsp extra virgin olive oil, or as needed
2 cups whole almonds, with skins
1 tsp ground cumin, optional
1/2 tsp cayenne, or to taste, optional
coarse salt

coat the bottom of a wide saucepan with oil and turn the heat to medium-high. when it is hot but not smoking, add the almonds and cook, stirring occasionally, for just a few minutes, until they are toasted and browned lightly.

removed the almonds with a slotted spoon, drain on paper towels and sprinkle with cumin if you like, cayenne, and salt to taste. serve at room temperature, within a few hours.