Place almonds in 15 1/2 x 10 1/2-inch jellyroll pan. Bake for 10 to 15 minutes
until golden brown, shaking pan occasionally.
Cool almonds in pan on wire rack.
While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar
to boiling over medium heat. Continue cooking over medium heat until mixture
turns dark amber in color, 15 to 20 minutes, stirring occasionally. (If using
a thermometer, temperature should read about 360 degrees F.)
Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper
and remaining 1 tablespoon sugar.
Lightly grease large cookie sheet.
Remove saucepan from heat.
Stir spice mixture into hot sugar syrup.
Add almonds, and stir until evenly coated.
Immediately pour mixture onto cookie sheet. With 2 forks, spread almond
mixture to form a single layer.
Cool brittle completely on cookie sheet on wire rack.
With hands, break brittle into small pieces.
Store in tightly covered jar or tin for up to a month.