Chinese Crackerjacks

• 12 cup sugar
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground black pepper
• 14 teaspoon cinnamon
• 1 12 whole star anise, broken into points
• 6 whole cloves
• 2 teaspoons szechwan pepper
• 2 cups mixed nuts, toasted

1. Blend the sugar, salt, pepper and cinnamon in a bowl.
2. Finely grind the star anise, cloves and Szechwan peppercorns in a spice grinder.
3. Strain through a fine mesh sieve to eliminate the husks, the combine with the sugar mixture.
4. Heat a large heavy skillet, preferably cast iron, over high heat until hot enough to evaporate a bead of water on contact.
5. Add the nuts and toss until they are hot to the touch, about a minute.
6. Reduce the heat if needed to prevent scorching.
7. Sprinkle the nuts with half the seasoning mixture and shak the pan until the sugar melts and turns a dark caramlized brown, about a minute.
8. Add the remaining mixture and continue shaking the pan until the sugar melts again and coats the nuts.
9. (Do not use a spatula or a spoon for this process because the sugar wil caramelize onto it instead of the nuts.)
10. Immediately turn the nuts onto a foil-lined baking sheet.
11. Use yoru fingers to separate the nuts when cool enough to handle, then let them cool completely.
12. Store in a tightly sealed, clean, dry glass jar.

sugar, kosher salt, fresh ground black pepper, cinnamon, star anise, cloves, pepper, mixed nuts

Taken from www.food.com/recipe/chinese-crackerjacks-55621 (may not work)