Spicy walnuts in sugar glaze

Ingredients:

• Peanut oil or canola oil
• 4 cups walnut halves
• 1 cup sifted powdered sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• A pinch of salt or more, to taste
• 1/4 tsp ground black pepper

Preparation:

1. Pour 2.5 cm of vegetable oil into a large, heavy-bottomed frying pan and heat it to 180°C.
2. Bring a large saucepan of water to a boil. Add the walnuts and blanch for 30 seconds. Drain and transfer the walnuts to a small bowl. While the walnuts are still hot and slightly damp, add the powdered sugar and stir to coat. Stir until the sugar is completely melted; any unmelted sugar remaining on the walnuts will prevent them from roasting properly.
3. Stir the nuts again before toasting. Using a large slotted spoon, drop a few nuts into the hot oil, letting the foam settle before adding the next batch. (Otherwise, the oil may overflow and burn you.) Toast in small batches until medium brown, about 45 seconds; be careful not to overcook. Spread on an unlined baking sheet to cool slightly.
4. In a small bowl, combine cayenne pepper, cinnamon, a pinch of salt, and pepper.
5. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with half of the spice mixture. Stir well to distribute the spices evenly, then taste. Add more spices to taste, mixing thoroughly after each addition. Once the nuts have cooled, pack them in an airtight jar. They can be stored at room temperature for at least 2 weeks.