Caramelized Crisp Nuts

This method produces delicious shiny sweet, crunchy cashews and peanuts. Place a large handful of skinless nuts in a pot and pour on a litre of cold water with a teaspoon of salt. Bring to the boil and boil cashews for 5 minutes or peanuts for 8. Drain in a colander, then tip into a bowl, add 3 tablespoons of sugar and toss to coat. Tip on to a tray lined with nonstick baking parchment and leave to cool and dry (you want the sugar to form a coating on the nuts; they must be dry when you fry them). This can take overnight in a breezy or warm place (an airing cupboard is good, but make sure you keep away from moisture. If in a hurry, you can also dry them in an oven set low to 100°C, gas ¼. Once they’ve dried out, separate any that have stuck together. Heat a wok or pot with 3cm of groundnut oil (or other suitable cooking oil) to around 170°C and add one-third of the nuts. Cook, stirring constantly, until they are a medium caramel colour – make sure you don’t overcook them, as they will continue to cook a little when you take them out. Remove with a slotted spoon, place on non-stick parchment and leave to cool. Don’t do as I once did and lay them on kitchen paper – the caramel coating will stick to it and it’s impossible to remove. Leave to cool and store in an airtight jar.