Heat at least 3/4 of an inch of melted lard in the skillet until it is smoking hot. And don't even THINK of substituting wimpy Crisco as my cousin Jerry did once upon a long time ago. He still remembers my father gently explaining why that was not acceptable (actually Jerry's description was: "He tore me a NEW one!")
Place several nuts in the mixture of flour and seasoning salt and dry your hands with the towel. Evenly coat each nut and gently place it in the skillet. Initially the nuts are very soft (as you would guess). They are done when they become firm as tested with a pair of tongs. Turn them at least once before they are done.
The proper method of consumption is on a bun with butter and a large slice of onion. There is no sense pretending this came from Cooking Light!