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“Great snack, with an Asian twist.”
2 cups

Ingredients Nutrition


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

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