Glassy Glazed Nuts
1 lb raw nuts (almonds, pecans, cashews, peanuts, or...)
1/2 lb powdered sugar
salt
peanut oil
Blanch nuts in boiling salted water for 1 - 2 minutes. This removes some of the tannin bitterness and softens the skins. Remove and drain well, but do not allow the nuts to dry thoroughly. They should be damp but not wet.
In a container or gallon-size zipper lock bag, place the damp nuts and sugar and shake well to coat thoroughly.
Bring peanut oil to 325°F in a heavy, deep pan over medium-high heat, or a deep-fryer if you have one.
Cook the nuts in batches, stirring frequently with a spider or slotted spoon to keep the nuts separated. Cook until the nuts look glassy, about 5 - 8 minutes. Spread out on a baker's rack to cool, separating any nut clusters with two forks. If desired, sprinkle kosher or sea salt over the nuts while they are still hot.
Allow to cool thoroughly and store in an air-tight container.
1/2 lb powdered sugar
salt
peanut oil
Blanch nuts in boiling salted water for 1 - 2 minutes. This removes some of the tannin bitterness and softens the skins. Remove and drain well, but do not allow the nuts to dry thoroughly. They should be damp but not wet.
In a container or gallon-size zipper lock bag, place the damp nuts and sugar and shake well to coat thoroughly.
Bring peanut oil to 325°F in a heavy, deep pan over medium-high heat, or a deep-fryer if you have one.
Cook the nuts in batches, stirring frequently with a spider or slotted spoon to keep the nuts separated. Cook until the nuts look glassy, about 5 - 8 minutes. Spread out on a baker's rack to cool, separating any nut clusters with two forks. If desired, sprinkle kosher or sea salt over the nuts while they are still hot.
Allow to cool thoroughly and store in an air-tight container.
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