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Categories:Viewed: 8 - Published at: 3 years ago
Ingredients
- Peanut or canola oil
- 4 cups almonds
- 1 cup plus 1 tablespoon confectioners' sugar, sifted and divided
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cocoa powder
- Pinch salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
Method
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil.
- Add almonds and blanch for 30 seconds.
- Drain and transfer nuts to a medium bowl.
- While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts.
- Stir and toss until all the sugar has melted into the nuts; if bits of un-melted 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 45 seconds; be careful not to overcook.
- Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
- 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.
