Pour boiling water over nuts and let stand 2 to 3 minutes. Drain well. Transfer to baking sheet. Sprinkle with sugar and mix well. Spread in single layer and let stand overnight to dry. Heat oil in wok or skillet until very hot. Add nuts in small batches and fry until golden brown, 1 to 2 minutes; watch carefully because they can burn quickly. Drain on rack. Store in tightly covered container in cool, dry place. (Oil can be strained and used several more times for this recipe.) Makes 1 1/2 cups.
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