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1
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
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2
Bring a large pot of water to a boil.
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3
Add almonds and blanch for 30 seconds.
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4
Drain and transfer nuts to a medium bowl.
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5
While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts.
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6
Stir and toss 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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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
Scatter on an unlined baking sheet to cool slightly.
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12
In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
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13
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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14
Toss well to distribute the spices and then taste a nut.
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15
Add more spice mix, to taste, and toss well after each addition.
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16
When cool, pack in an airtight jar.
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17
They will keep at room temperature for at least 2 weeks.
