Ingredients
-
1/2
-
1
-
1
-
1/4
-
1 1/2
-
6
-
2
-
2
-
-
-
-
-
-
-
Directions
Chinese Crackerjacks, Great snack, with an Asian twist , Great snack, with an Asian twist
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Steps
|
1
Done
|
Blend the Sugar, Salt, Pepper and Cinnamon in a Bowl. |
|
2
Done
|
Finely Grind the Star Anise, Cloves and Szechwan Peppercorns in a Spice Grinder. |
|
3
Done
|
Strain Through a Fine Mesh Sieve to Eliminate the Husks, the Combine With the Sugar Mixture. |
|
4
Done
|
Heat a Large Heavy Skillet, Preferably Cast Iron, Over High Heat Until Hot Enough to Evaporate a Bead of Water on Contact. |
|
5
Done
|
Add the Nuts and Toss Until They Are Hot to the Touch, About a Minute. |
|
6
Done
|
Reduce the Heat If Needed to Prevent Scorching. |
|
7
Done
|
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
Done
|
Add the Remaining Mixture and Continue Shaking the Pan Until the Sugar Melts Again and Coats the Nuts. |
|
9
Done
|
(do not Use a Spatula or a Spoon For This Process Because the Sugar Wil Caramelize Onto It Instead of the Nuts.) Immediately Turn the Nuts Onto a Foil-Lined Baking Sheet. |
|
10
Done
|
Use Yoru Fingers to Separate the Nuts When Cool Enough to Handle, Then Let Them Cool Completely. |
|
11
Done
|
Store in a Tightly Sealed, Clean, Dry Glass Jar. |
