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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great snack, with an Asian twist. Ingredients:
1/2 cup sugar |
1 tablespoon kosher salt |
1 tablespoon fresh ground black pepper |
1/4 teaspoon cinnamon |
1 1/2 whole star anise, broken into points |
6 whole cloves |
2 teaspoons szechwan pepper |
2 cups mixed nuts, toasted |
Directions:
1. Blend the sugar, salt, pepper and cinnamon in a bowl.
2. Finely grind the star anise, cloves and Szechwan peppercorns in a spice grinder.
3. Strain through a fine mesh sieve to eliminate the husks, the combine with the sugar mixture.
4. Heat a large heavy skillet, preferably cast iron, over high heat until hot enough to evaporate a bead of water on contact.
5. Add the nuts and toss until they are hot to the touch, about a minute.
6. Reduce the heat if needed to prevent scorching.
7. Sprinkle the nuts with half the seasoning mixture and shak the pan until the sugar melts and turns a dark caramlized brown, about a minute.
8. Add the remaining mixture and continue shaking the pan until the sugar melts again and coats the nuts.
9. (Do not use a spatula or a spoon for this process because the sugar wil caramelize onto it instead of the nuts.) Immediately turn the nuts onto a foil-lined baking sheet.
10. Use yoru fingers to separate the nuts when cool enough to handle, then let them cool completely.
11. Store in a tightly sealed, clean, dry glass jar.
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