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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious in romaine salad or on their own, these pecans are boiled in a spicy sauce, then deep-fried. Ingredients:
2 cups water |
1/2 cup sugar |
1 teaspoon ground allspice |
1/2 teaspoon cayenne pepper |
1/2 teaspoon paprika |
1 cup (generous) pecan halves |
vegetable oil (for deep-frying) |
Directions:
1. Combine 2 cups water, sugar, allspice, cayenne and paprika in heavy small saucepan. Bring to boil; boil until mixture registers 220°F on candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to pecans, about 5 minutes. Drain pecans well.
2. Pour enough oil into heavy large saucepan to reach depth of 1 inch. Heat oil to 350°F. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so that pecans don’t burn, use slotted spoon to transfer pecans to paper towels. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)
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