In a 3- to 4-quart pan, bring about 2 quarts water to boiling.
Add nuts and boil, uncovered, 3 minutes.
Return to pan and mix nuts and soy.
I Add granulated and powdered sugars; mix well.
Pour 1 to 1 1/2 inches oil into a wok or deep 10-inch frying pan.
Place over medium heat until oil reaches 275° on a thermometer.
With a slotted spoon, transfer nuts to hot oil.
Stir nuts often and carefully maintain oil temperature.
Cook until nuts turn deep golden brown, 5 to 7 minutes.
Lift out nuts with a slotted spoon and place on a chilled 10- by 15-inch baking pan.
Using oiled chopsticks or forks,immediately separate nuts.
Let cool until glaze is hard.
Blot excess oil off nuts with paper towels.
Break apart nuts, if needed.