3 tablespoons vegetable oil
2 cups lightly salted dry-roasted peanuts
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
1 teaspoon crushed red pepper
1. Line baking sheet with foil. Heat oil in large heavy skillet over medium-high heat until hot. Add peanuts; stir until nuts are thoroughly coated with oil.
2. Sprinkle with 1/2 cup sugar. Continue to cook and stir 4 minutes or until sugar caramelizes. Remove from heat. Pour nuts into medium bowl.
3. In small bowl, stir together 1 tablespoon sugar, salt, cumin and crushed red pepper. Sprinkle over nuts; stir to coat.
4. Spread nuts over baking sheet, separating if necessary. Cool. Store in airtight container.
PER 1/4 CUP: 315 calories, 23 g total fat (3.5 g saturated fat), 9.5 g protein, 21.5 g carbohydrate, 0 mg cholesterol, 305 mg sodium, 3.5 g fiber