Sugared nuts

1. Simmer the nuts in a large pot of boiling water for 1 minute.
2. Mix the dry ingredients together.
3. Drain the nuts, shaking off any excess water and immediately toss them in the dry ingredients in a large bowl.
4. Fill a deep, heavy saucepan with oil to a depth of 10 cm and heat to 180ºC.
5. Deep-fry the nuts until they turn golden brown.
6. Remove with a strainer and toss again in the dry ingredients. Remove, shake off the excess and cool on a wire rack. The nuts will become crisp as they cool.
7. Serve at room temperature.
8. Keep in an airtight container for up to 2 weeks.
VARIATIONS
SPICED NUTS
Replace cinnamon, nutmeg and ginger with 15 ml paprika, 2 ml cayenne pepper and 2 ml cumin.
CURRIED NUTS
Replace cinnamon, nutmeg and ginger with 15 ml curry powder, 2 ml turmeric and 2 ml ground cumin.