Five-Spice Glazed Nuts

• 4 cups unsalted nuts (Choice of almonds, walnuts, pecans, and cashews)
• 1 12 cups powdered sugar, sifted (measured after sifting)
• peanut oil, for frying
• 1 teaspoon five-spice powder
• 14 teaspoon salt

1. Bring a large pot of water to a boil.
2. Add nuts and blanch for a quick 30 seconds.
3. Drain well, and transfer to a medium bowl.
4. While nuts are still hot and slightly wet, add powdered sugar and toss to coat.
5. Continue stirring and tossing until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
6. So be sure it coats each nut.
7. In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350F
8. Stir the nuts again before frying.
9. Using a large Asian Strainer.
10. or slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
11. (Otherwise, the oil could foam over and burn you.Not a good thing!)
12. Fry in small batches until the nuts are medium brown, about 30-45 seconds; be careful not to overcook.
13. Use a Asian Strainer or slotted spoon to remove the nuts from the oil, and scatter them on an unlined baking sheet to cool slightly.
14. In a small bowl, stir together the five-spice powder with 1/4 teaspoon salt and a pinch of freshly ground pepper.
15. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
16. Toss well to distribute the spices and then taste a nut.
17. Add more spice mix to taste, and toss well after each addition.
18. When cool, pack into an airtight jar.
19. They will keep at room temperature for at least 2 weeks if no one knows they are there!

unsalted nuts, powdered sugar, peanut oil, fivespice powder, salt

Taken from www.food.com/recipe/five-spice-glazed-nuts-334064 (may not work)