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Spiced Candied Walnuts

Source of Recipe


From "Michael Chiarello's Casual Cooking"






List of Ingredients



• Peanut or vegetable oil
  
• 1 tsp salt
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground cayenne pepper
  
• 1/4 tsp freshly ground black pepper
  
• 4 cups walnut halves
  
• 1 cup powdered sugar, sifted
  






Instructions



1. In a deep saucepan, pour the oil to a depth of at least 3 inches and heat to 350 degrees (F) on a candy or deep-fry thermometer. While the oil is heating, bring a large pot of water to a boil. Measure the salt, cinnamon, cayenne and black pepper into a small bowl and mix well.
   
   
2. Place the nuts in a metal sieve and blanch them briefly in the boiling water, about 1 minute for large halves. Transfer to a large bowl with a little water clinging to them. (Blanching removes some of the tannins and makes walnuts taste sweet.)
   
   
3. While the nuts are still hot, add the sugar and toss well to coat evenly. (Add a few drops of the hot water, if needed.) The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted.
   
   
4. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts at a time to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over.) Fry in small batches until the nuts are medium-brown, about 1 minute. Be careful not to overcook. Scatter on an unlined baking sheet to cool slightly. Then spread on a paper towel-lined plate for a minute to absorb some of the excess oil.
   
   
5. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices, and then taste. Add more spice mix to taste and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
   
   Makes about 4 cups.