Pecans On Fire
By: Anonymous
Published: Tuesday, December 1, 2009 - 2:55am

Ingredients




1 tablespoon salt
1 tablespoon freshly-ground black pepper
2 teaspoons Hungarian paprika
1 pound pecan halves
1 cup confectioners' sugar - (to 2 cups)
2 quarts canola oil

Preparation

1 Combine salt, pepper, and paprika in a bowl, and set aside. 2 Bring a large pot of water to a boil. Add the pecans, and blanch them for 5 minutes. Remove from heat, and drain well. Transfer the hot pecans to a large bowl. Add confectioners' sugar, and toss well to coat. 3 Heat the oil slowly in a large, heavy-bottomed stockpot over medium heat to approximately 350 degrees. Carefully add the pecans in small batches (add slowly so the oil doesn't splatter), and fry until golden, about 4 minutes. Remove the pecans from the oil with a slotted spoon, and transfer to baking pan. 4 Season nuts with the pepper mixture. Let cool, and store in an airtight container. 5 Makes about 4 cups. 6 Yield: 4 cups