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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
kosher salt	1	tablespoon		-	-	-	-
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
cinnamon	1/4	teaspoon		-	-	-	-
star anise	1 1/2	1/2		-	-	-	-
clove	6			34.524	8.2568	0.7522	1.6380000000000001
szechwan pepper	2	teaspoons		-	-	-	-
nut	2	cups	toasted mixed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.