Chinese Crackerjacks

1. 1

   Blend the sugar, salt, pepper and cinnamon in a bowl.

2. 2

   Finely grind the star anise, cloves and Szechwan peppercorns in a spice grinder.

3. 3

   Strain through a fine mesh sieve to eliminate the husks, the combine with the sugar mixture.

4. 4

   Heat a large heavy skillet, preferably cast iron, over high heat until hot enough to evaporate a bead of water on contact.

5. 5

   Add the nuts and toss until they are hot to the touch, about a minute.

6. 6

   Reduce the heat if needed to prevent scorching.

7. 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. 8

   Add the remaining mixture and continue shaking the pan until the sugar melts again and coats the nuts.

9. 9

   (Do not use a spatula or a spoon for this process because the sugar wil caramelize onto it instead of the nuts.)

10. 10

    Immediately turn the nuts onto a foil-lined baking sheet.

11. 11

    Use yoru fingers to separate the nuts when cool enough to handle, then let them cool completely.

12. 12

    Store in a tightly sealed, clean, dry glass jar.

No additional tips available.