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.) Immediately turn the nuts onto a foil-lined baking sheet. 10. Use yoru fingers to separate the nuts when cool enough to handle, then let them cool completely. 11. Store in a tightly sealed, clean, dry glass jar. ---------------------------------------------------------------------------
Nutrition
Ingredients
