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1
Bring a large pot of water to a boil.
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2
Add nuts and blanch for a quick 30 seconds.
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3
Drain well, and transfer to a medium bowl.
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4
While nuts are still hot and slightly wet, add powdered sugar and toss to coat.
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5
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.
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6
So be sure it coats each nut.
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7
In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350F
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8
Stir the nuts again before frying.
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9
Using a large Asian Strainer.
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10
or slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
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11
(Otherwise, the oil could foam over and burn you.Not a good thing!)
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12
Fry in small batches until the nuts are medium brown, about 30-45 seconds; be careful not to overcook.
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13
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.
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14
In a small bowl, stir together the five-spice powder with 1/4 teaspoon salt and a pinch of freshly ground pepper.
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15
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
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16
Toss well to distribute the spices and then taste a nut.
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17
Add more spice mix to taste, and toss well after each addition.
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18
When cool, pack into an airtight jar.
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19
They will keep at room temperature for at least 2 weeks if no one knows they are there!
