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Nuts: Crunchy Cashews w/Anise,Salt & Pepper

Source of Recipe

Marloah


List of Ingredients

3 cups raw cashews
3 cups water
1 1/2 cups vegetable or peanut oil
1 small piece of star anise, more if needed
3 tablespoons Tellicherry peppercorns
2 to 3 tablespoons kosher salt



Recipe

In a large bowl, cover nuts with water and soak for 2 minutes, then drain thoroughly.

Heat oil in a wok over high heat.

Working in batches, fry nuts until golden, only a minute or two.

Drain thoroughly on paper towels.

Repeat until all of the nuts are browned.

In the bowl of a nut grinder, combine a small piece of star anise with the peppercorns.

Pulse until finely grounded.

Place nuts in a bowl and toss with pepper mixture and lavish amounts of salt.

When nuts are cooled, taste and adjust seasonings.

Store in a tin with a tight fitting lid. These will keep for up to two weeks.