We make these every year for christmas foodie gifts. They are damn moorish. You will find it easier to do the fry/spice process with 2 pairs of hands!
4 cups mixed unsalted raw nuts
1 cup icing sugar, sifted
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon maldon sea salt (a crystallised salt)
1/4 teaspoon freshly ground black pepper
peanut oil, for frying
candy thermometer, for frying (really a must have because otherwise they tend to burn!)
2 large bowls
a colander sitting on a lined baking tray (or something to drain the oil from the hot nuts)
Get everything ready to go before you start as timing is important in this recipe!
mix all spices together in a small bowl
measure icing sugar and set aside
fill a large pot with plenty of water and bring to the boil
meanwhile fill a wok or pot with 2 or so inches of oil and bring to 175 degrees c.
drop nuts into water and blanch for 30 seconds
drain the nuts (don’t dry them – you want them still damp)
place wet nuts into the large bowl
add icing sugar sugar and stir till ALL the icing sugar is melted
add a small batch of nuts to the oil and fry till lightly golden (no more than 45 seconds)
place nuts in the colander to drain
remove to large bowl
repeat batches… make sure the oil is kept at 175d.
sprinkle some spice mix over and shake up till all nuts are covered (if you have a helper, they can do this at each batch)
allow to cool.