Prep 15 mins
Cook 4 mins
Give this Asian mix a try! Yes! 1 teaspoon of the 5 Spice goes a long way! As long as it is fresh!!!!!! You'll find this enticingly sweet and spicy just like your spouse.
- 4 cups unsalted nuts (Choice of almonds, walnuts, pecans, and cashews)
- 1 1⁄2 cups powdered sugar, sifted (measured after sifting)
- peanut oil, for frying
- 1 teaspoon five-spice powder
- 1⁄4 teaspoon salt
- Bring a large pot of water to a boil. Add nuts and blanch for a quick 30 seconds. Drain well, and transfer to a medium bowl. While nuts are still hot and slightly wet, add powdered sugar and toss to coat. Continue stirring and tossing until all the sugar has “melted” into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. So be sure it coats each nut.
- In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F
- Stir the nuts again before frying. Using a large Asian Strainer.
- or 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.Not a good thing!) Fry in small batches until the nuts are medium brown, about 30-45 seconds; be careful not to overcook. Use a Asian Strainer or slotted spoon to remove the nuts from the oil, and scatter them on an unlined baking sheet to cool slightly.
- In a small bowl, stir together the five-spice powder with 1/4 teaspoon salt and a pinch of freshly ground 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 into an airtight jar.
- They will keep at room temperature for at least 2 weeks if no one knows they are there!