INGREDIENTS

INSTRUCTIONS

Measure nuts. Bring water to a boil in a large sauce- pan. Add nuts and
boil for 1 minute. Have set to one side a shallow pan with 1/2 cup sugar in
it. Drain nuts, rinse under hot running water. Drain well, then immediately
turn nuts into pan with sugar, turning until sugar dissolves and coats the
nuts (may take 5 minutes, allowing pan to sit and stirring occasionally).
Meanwhile, clean same large saucepan (3 quart) and bring to deep frying
temperature about 1 inch of cooking oil in it. Add half of the nuts and fry
until golden brown. Drain with slotted spoon and place on foil in a single
layer, stirring so nuts separate. Immediately salt nuts lightly with shaker
and stir again. Allow to dry and cool completely before storing in an
airtight container. Nuts should be shiny and hard on the outside, crunchy.
If they have not been fried long enough, they will stay sticky or chewy on
the outside.
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997

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