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Sugared nuts

Recipe from: 9/1/1997 12:00:00 AM
Ingredients 7
Servings 0


  • 500
    shelled whole pecans, walnuts or blanched almonds
  • 500
  • 2
  • 15
    ground cinnamon
  • 5
    freshly grated nutmeg
  • 2
    ground ginger
  • oil for frying


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.

Read more on: deep-fry

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