Margaret Spader’s Spiced Walnuts from The Soho Charcuterie Cookbook

For 4 Cups
Heat canola oil 1 inch deep in a heavy bottom skillet or electric fryer to 350F.

Measure ½ c sugar into a bowl with 1t. of pepper flakes.
Bring 6 C water to a boil in a large saucepan and add 4 c walnut halves.

Reheat to boiling and cook 1-2 minutes. Turn out into a colander and drain. Rinse under hot water and shake to remove excess. Turn the drained walnuts into the sugar bowl and toss well to coat the nuts.

 

Fry half the nuts at a time, stirring to keep it even, until golden or 5 minutes. Monitor temperature. Remove nuts to a sieve and toss to separate them with herb salt and cumin to taste. Let cool completely and store in jars. Will keep 6 months in freezer but best eaten soon with friends.

 

Happy Holidays!

 

- Michèle & the BOLA team