Crunchy Cashews with Anise,Salt & Pepper 3 cups raw cashews 3 cups water 1 1/2 cups vegetable or peanut oil 1 small piece of star anise, more if needed 3 tablespoons Tellicherry peppercorns 2 to 3 tablespoons kosher salt
In a large bowl, cover nuts with water and soak for 2 minutes, then drain thoroughly.
Heat oil in a wok over high heat.
Working in batches, fry nuts until golden, only a minute or two.
Drain thoroughly on paper towels.
Repeat until all of the nuts are browned.
In the bowl of a nut grinder, combine a small piece of star anise with the peppercorns.
Pulse until finely grounded.
Place nuts in a bowl and toss with pepper mixture and lavish amounts of salt.
When nuts are cooled, taste and adjust seasonings.
Store in a tin with a tight fitting lid. These will keep for up to two weeks.
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