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1
Bring a large pot of water to a boil.
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2
Add nuts and blanch for 30 seconds.
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3
Drain well and transfer to a large 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 unmelted sugar remain, the nuts will not fry properly).
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6
In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350 degrees F over medium-high heat.
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7
Stir the nuts again before frying.
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8
Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
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9
(Otherwise, the oil could foam over and burn you.)
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10
Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook.
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11
Use a slotted spoon to remove the nuts from the oil and scatter them on an unlined baking sheet to cool slightly.
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12
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with 1/2 teaspoon five-spice powder, salt, and pepper.
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13
Toss well to distribute the spices, and then taste a nut.
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14
Add more seasonings to taste and toss well after each addition.
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15
When the nuts are cool, pack them into an airtight jar or plastic container.
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16
They will keep at room temperature for at least 2 weeks.
