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Chinese Crackerjacks

Source of Recipe


From "China Moon Cookbook," by Barbara Tropp






List of Ingredients



• 1 cup shelled hazelnuts
  
• 1 cup shelled peanuts
  
• 1-1/2 whole star anise, broken into 12 points
  
• 6 whole cloves
  
• 2 tsp Szechwan peppercorns
  
• 1/2 cup sugar
  
• 1/4 tsp salt
  
• 2 tsp freshly ground black pepper
  
• 1/4 tsp cinnamon
  






Instructions



1. Place the hazelnuts and peanuts in a small baking pan and toast in a preheated 350-degree oven 10 to 15 minutes, until the skins start to crack. Place batches in a kitchen towel and rub together to remove the skins.
   
   
2. Finely grind the anise, cloves and peppercorns in a spice grinder. Combine with the sugar, salt, pepper and cinnamon.
   
   
3. Heat a large heavy skillet, such as cast iron, or a wok over high heat until hot enough to evaporate a bead of water on contact. Add the nuts and toss until the nuts are hot to the touch and the nut oil has come to the surface, about 1 minute. Reduce the heat if needed to prevent scorching.
   
   
4. Sprinkle the nuts with half of the seasoning mixture, then shake the pan vigorously until the sugar melts and turns a dark, caramelized brown -- about 1 minute. (Do not use a spatula or spoon for this process, because the sugar will caramelize onto it instead of the nuts. If needed, use a skewer or chopstick, which has less surface for the sugar to stick to.) Add the remaining sugar mixture and continue shaking the pan until the sugar melts again and coats the nuts.
   
   
5. Immediately turn the nuts onto a foil-lined baking sheet. Use your fingers to separate the nuts when cool enough to handle, then let them cool completely. Store in a tightly sealed, clean glass jar.
   
   Makes about 2 cups.