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1
In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F.
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2
While the oil is heating, bring a large pot of water to a boil.
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3
Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well.
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4
Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
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5
(Blanching removes some of the tannins and makes walnuts taste sweet).
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6
Transfer to a large bowl with a little water clinging to them.
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7
While the nuts are still hot and wet, add the sugar and toss well to evenly coat.
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8
The sugar will melt on contact with the hot nuts.
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9
Keep stirring and tossing until all the sugar has melted.
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10
If bits of unmelted sugar remain on the nuts, they will not fry properly.
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11
Stir the nuts again before frying.
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12
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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13
(Otherwise, the oil could foam over and burn you).
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14
Fry in small batches until the nuts are medium brown, about 1 minute.
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15
Be careful not to overcook.
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16
Scatter on an unlined baking sheet to cool slightly.
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17
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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18
Toss well to distribute the spices and then taste a nut.
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19
Add more spice mix, to taste, and toss well after each addition.
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20
When cool, pack in an airtight jar.
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21
They will keep at room temperature for at least 2 weeks.
