Ingredients

Peanut or canola oil
4 cups almonds
1 cup plus 1 tablespoon confectioners' sugar, sifted and divided
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 tablespoon cocoa powder
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper

Instructions

In a large,
heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and

transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar
and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits
of un-melted sugar remain on the nuts, they will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the
hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil
could foam over and burn you.) Fry in small batches until the nuts are medium brown, about
45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool
slightly.

In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a
pinch of salt, and pepper.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half
of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice
mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They

will keep at room temperature for at least 2 weeks.