Chinese Crackerjacks

Directions

1. 1
   Blend the sugar, salt, pepper and cinnamon in a bowl.
2. 2
   Finely grind the star anise, cloves and Szechwan peppercorns in a spice grinder.
3. 3
   Strain through a fine mesh sieve to eliminate the husks, the combine with the sugar mixture.
4. 4
   Heat a large heavy skillet, preferably cast iron, over high heat until hot enough to evaporate a bead of water on contact.
5. 5
   Add the nuts and toss until they are hot to the touch, about a minute.
6. 6
   Reduce the heat if needed to prevent scorching.
7. 7
   Sprinkle the nuts with half the seasoning mixture and shak the pan until the sugar melts and turns a dark caramlized brown, about a minute.
8. 8
   Add the remaining mixture and continue shaking the pan until the sugar melts again and coats the nuts.
9. 9
   (Do not use a spatula or a spoon for this process because the sugar wil caramelize onto it instead of the nuts.)
10. 10
    Immediately turn the nuts onto a foil-lined baking sheet.
11. 11
    Use yoru fingers to separate the nuts when cool enough to handle, then let them cool completely.
12. 12
    Store in a tightly sealed, clean, dry glass jar.