Delicious in romaine salad or on their own, these pecans are boiled in a spicy sauce, then deep-fried.
Recipe information
Yield
Makes about 1 cup
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)
Preparation
Step 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.
Step 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.)
