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Glittering Spiced Walnuts



Finely grind the spices in a grinder.
Set aside.
Heat 2-3 inches of oil over a high heat.
Meanwhile, bring a medium saucepan of water to a boil over high heat.
Add walnuts and cook for 1 minute only.
Drain in a large colander.
Immediately toss the walnuts with the sugar in the colander until the hot water clinging to the walnuts melts the sugar to form a thin glaze.
In two batches, deep fry the walnuts until golden, about 3minutes.
Using a wire mesh skimer, transfer the walnuts to an unlined baking sheet and let cool completely.
When cooled, transfer the walnuts to the paper towels and pat with more towels to drain excess oil.
Put the walnuts in a bowl.
While tossing the nuts, sift the spice mixture through a fine-meshed sieve over them.
Discard the hulls left in the seive.
Season the walnuts with salt.
The walnuts can be prepared up to 1 week ahead, stored in an airtight container at room temperature.