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.