CANDY-COATED ALMONDS

Makes: 1 lb (454 g)

1 lb (454 g) raw almonds 3 cups (750 mL) or so peanut or vegetable oil 3 tbsp (45 mL) water ¼ cup (60 mL) sugar Pinch of sea salt ½ cup (125 mL) powdered sugar, sifted

1. Fry almonds in the oil as described in the instructions below. Pour off oil and allow the nuts to drain on paper towels.

2. Have ready a clean medium work bowl. Wipe the wok clean, add the water, sugar, and salt to it, and bring to a boil over medium heat. As soon as the sugar water has turned into a syrup (you will see big bubbles and the liquid will have thickened), remove the wok from the heat, add the almonds, and use a metal spatula to toss them thoroughly in the syrup. Each nut should be evenly coated.

3. Sprinkle the powdered sugar on top of the nuts and immedi- ately toss the nuts again until they are evenly coated.

4. Remove the nuts to the work bowl and allow them to cool completely.

5. Shake off any excess powdered sugar. Store the cooled nuts in a covered container. If not using immediately, keep them in the refrigerator, where they will last longer if hidden well.

Frying the nuts:

1. Pour the oil into a wok and add the nuts. Place the wok over medium-high heat until the oil begins to bubble and then lower the heat to medium. Stir the nuts often as they cook. The heat must be high enough so that white foam forms around the nuts, but not so hot that the nuts burn. Stir and cook until the nuts are toasted and golden brown. Taste one to make sure: it should be nice and toasty with a touch of bitterness.

2. At this point the nuts are done, even if they are not crunchy, because that won’t happen until they cool down. Use a slotted spoon or Chinese spider to scoop the nuts out of the hot oil into a work bowl lined with a couple of paper towels.

3. Shake the nuts around in the bowl so most of the oil gets sponged up by the towels. Sprinkle on salt to taste while the nuts are still hot. To store, let cool completely and pack into an airtight container.