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Blend sugar, salt, pepper and cinnamon in a bowl. Finely grind star anise, cloves, and Szechwan peppercorn in grinder. Strain though a fine mesh sieve and combine with sugar mixture. Heat a heavy skillet until hot enough to evaporate a bead of water on contact. Add nuts and toss until hot to touch, reduce heat to prevent scorching. Sprinkle nuts w/ half the seasoning mix and shake pan until sugar melts and turns a dark carmalized brown. Add remaining mix and continue until sugar melts again and coats the nuts.
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