This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
4 tb Olive oil
1 1/2 c Almonds, blanched
1/4 ts Cumin
Salt Warm the oil in a heavy skillet, add the almonds & saute over the low heat until they are golden brown. Take care not to burn them. Drain on paper towels. Sprinkle with cumin & a little salt. VARIATION: Add raisins or dried fruit. Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style"