Spiced Candied Nuts
Source of Recipe
Fine Living
List of Ingredients
4 to 6 cups peanut oil or canola oil for deep-frying
1 tsp. salt
¼ tsp. freshly ground pepper
½ tsp. ground cinnamon
½ tsp. cayenne pepper
4 cups walnut or pecan halves
1 cup powdered sugar, sifted Recipe
Bring a large pot of water to a boil.
Heat the oil in a deep fryer or deep pot to 350 degrees F to 375 degrees F.
Measure the salt, pepper, cinnamon, and cayenne into a small bowl and mix well.
Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
Immediately transfer to a bowl. You want a little water to remain on the nuts. (Blanching removes some of the tannins and makes the nuts taste very sweet.)
While still hot and wet, toss them with the powdered sugar. The sugar will melt and liquefy.
Keep stirring and tossing until all the sugar has melted.
If hunks of unmelted sugar remain on the nuts, they will not fry properly.
Stir the nuts again just before frying.
Using a large slotted spoon and working in small batches, transfer the nuts to the hot oil, allowing the foam to subside before adding the next spoonful. (Otherwise, the oil could foam over and burn you.)
Fry until medium brown, about 1 minute for large halves. Be careful not to overcook, as the nuts will continue to cook a little after they are removed from the fryer.
Scatter on an unlined baking sheet to cool slightly.
While still warm, transfer the nuts to a bowl and sprinkle evenly with about half the spice mix.
Toss well to distribute the spice and then taste a nut.
Add more spice mix to taste and toss well after each addition.
When cool, pack in a clean, tightly sealed jar
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