Spiced Candied Walnuts
Peanut or canola oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted
In a deep saucepan, pour oil to a depth of at least 3 inches and
heat to 350 degrees F. While the oil is heating, bring a large pot
of water to a boil. Measure the salt, cinnamon, cayenne pepper and
black pepper 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. Transfer to a large bowl with a little water clinging
to them. (Blanching removes some of the tannins and makes walnuts
taste sweet.) While the nuts are still hot and wet, add the sugar
and toss well to evenly coat. The sugar will melt on contact with
the hot nuts. Keep stirring and tossing until all the sugar has
melted. If bits of unmelted sugar remain on the nuts, they will not
fry properly.
Stir the nuts again before frying. Using a large
slotted spoon, transfer a few nuts to the hot oil, allowing the foam
to subside before adding another spoonful. (Otherwise, the oil could
foam over and burn you.) 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.
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 a nut. 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.
YIELD: 4 Cups |