Spiced Pecans
Ready In: 30 mins
Yields: 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 pecan halves
- vegetable oil, for frying
Directions
- Combine 2 cups water, sugar, allspice, cayenne and paprika in a heavy small saucepan.
- Bring the mixture to a boil and boil until it reaches 220ºF on a candy thermometer, about 3 minute.
- Add the pecan halves and cook until syrup clings to the pecans, about 5 minute.
- Place the pecans on a cookie sheet lined with parchment paper to drain. Drain well.
- Pour enough oil into a large heavy saucepan to reach a depth of 1 inch.
- Heat oil to 350ºF.
- Add pecans, a few at a time, and fry until brown and crisp, about 2 minute THIS is the tricky part.
- Working quickly so that the pecans don't burn, use a slotted spoon to transfer pecans to paper towels to drain.
- Cool completely.
- NOTE: Can be made 1 week ahead and stored in an airtight container at room temperature.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off