Candied Cashews

• 2 cups raw cashews (9 ounces)
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon cayenne, or to taste
• 1/8 cup confectioners sugar
• About 3 cups vegetable oil for deep-frying
• a deep-fat thermometer

1. Cover cashews with water in a 1 1/2- to 2-quart saucepan and simmer until slightly softened, about 4 minutes. Drain, then transfer to paper towels to dry, 40 to 50 minutes.
2. Stir together salt and cayenne.
3. Toss cashews with sugar in a bowl, then shake in a sieve to remove excess. Heat 1 1/2 inches oil in dried saucepan over moderate heat until it registers 375u0b0F on thermometer. Fry cashews in 3 batches, stirring frequently, until deep golden brown and crisp, 2 to 3 minutes per batch. Transfer with a slotted spoon to a baking sheet as fried and sprinkle with some cayenne mixture. (Return oil to 375u0b0F between batches.)

cashews, salt, cayenne, confectioners sugar, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/candied-cashews-238404 (may not work)