Sweet and Salty Mixed Nuts
As shared from the kitchen of Once Upon a Plate by Mari
Makes 2 cups (can half or double the recipe.) May use any assortment of the following nuts that you like: almonds, hazelnuts, peanuts, pecans, pistachios, walnut halves or only one type of nut if you prefer.
2 cups raw, shelled nuts
1 quart water
3/4 cups powdered (confectioner's) sugar
Peanut, or other mild vegetable oil to the depth of 2 to 3 inches in a deep fryer, pot, or cast iron skillet.
1.) Place the powdered sugar in a medium large size heat resistant mixing bowl, set aside.
2.) Place the water in a pot with the nuts and bring to a boil; remove from heat, drain and immediately toss thoroughly with the powdered sugar until each nut is well coated.
3.) Heat oil in deep fryer, pot or cast iron skillet to 375˚ (F) and fry the nuts until golden colored, don't crowd the pan. Drain them on a cookie sheet, a silicone baking mat or a colander. (Don't drain them on paper towels or a kitchen cloth because they will stick.)
4.)While still hot sprinkle with kosher or sea salt to taste.
Note: Nuts will crisp up as they cool. Enjoy immediately or store in an airtight container.
Recipe adapted from The Fog City Diner, San Francisco, CA
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