Making Large Quantities: If making more than two cups of nuts, I like to toast them on a baking sheet in the oven at 350 for about 10 or so minutes. Use a large pot (instead of a skillet) to heat the spices and oil, it just makes it easier to mix a large amount of nuts.
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 Tbsp olive oil
1/4 teaspoon hot pepper sauce (optional) (I prefer the flavor without it.)
Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce (if using) and stir to distribute. Remove the almonds from the pan and allow them to cool before serving. Store in an airtight container.