Five-Spice Glazed Nuts

Give this Asian mix a try! Yes! 1 teaspoon of the 5 Spice goes a long way! As long as it is fresh!!!!!! You'll find this enticingly sweet and spicy just like your spouse.

• Ready In: 19 mins
• Serves: 20
• Yields: 4 cups

Ingredients

• 4  cups  unsalted nuts (Choice of almonds, walnuts, pecans, and cashews)
• 1 1⁄2 cups powdered sugar, sifted (measured after sifting)
•  peanut oil, for frying
• 1  teaspoon five-spice powder
• 1⁄4 teaspoon salt

Directions

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