Ingredients Jump to Instructions ↓

  1. 3 cups caper s

  2. 1 quart canola oil

  3. 6 cups roasted, unsalted nut s

  4. 2 tablespoons lemon juice

  5. 2 teaspoons freshly ground pepper

  6. 2 tablespoons finely grated lemon zest

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300°F. Drain and rinse capers; spread in a single layer on a baking sheet lined with paper towels. Gently pat with more paper towels and let dry completely, about one hour. Heat oil in a medium saucepan to 350°F on a deep-fry thermometer. Add ¼ cup capers and fry, stirring, until golden brown, about three minutes. Continue adding capers in ¼-cup batches until all capers have been fried. Reserve ½ tablespoon cooking oil. Toss nuts with reserved oil, lemon juice and pepper. Spread evenly on a rimmed baking sheet. Toast in oven, stirring occasionally until the nuts are golden brown, about 25 minutes. Remove from oven; cool to room temperature. Transfer nuts to a bowl. Sprinkle with lemon zest and toss with fried capers. Store in an airtight container for up to two weeks.


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