Makes 2 cups
Although the recipe calls for pistachios - almonds, pecans, peanuts, and walnuts are also fantastic done this way.
2 c. raw shelled pistachios
1/2 c. confectioners’ sugar
Peanut oil or vegetable oil for deep-frying
Ground cayenne pepper
Blanch the nuts in boiling water for 2 minutes. Drain and toss immediately with the confectioners’ sugar, mixing well to coat the nuts evenly.
Pour the oil into a deep, heavy pan to a depth of 1 to 11/2 inches and heat to 375°. Add the nuts in batches, and fry for 1 or 2 minutes, until crisp and golden brown.
Using a slotted spoon, transfer the nuts to a rack or fine-mesh screen to drain (don’t use paper towels or the pistachios will stick!). Allow the oil to come back to temperature between batches.
Sprinkle the nuts with salt and cayenne to taste while still hot.