RECIPE: Spiced Pecans

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    • #250656

      Spiced Pecans

      From: Emeril’s Creole Christmas Cookbook


      2 cups water

      2 cups plus 1 teaspoon granulated sugar

      1/4 teaspoon plus 1/8 teaspoon cayenne

      2 cups pecan pieces

      4 cups vegetable oil

      1/2 teaspoon salt

      1/4 teaspoon ground cinnamon

      Combine the water, 2 cups of the sugar, and 1/4 teaspoon of the cayenne in a

      medium-size, heavy-bottomed saucepan over medium-high heat. Cook, stirring

      occasionally with a wooden spoon, until the mixture comes to a boil and

      becomes slightly thick, about 5 minutes. Add the pecans and cook for 5

      minutes, stirring often. Drain the pecans in a colander set over a bowl,

      shaking off the excess liquid. Heat the oil to 360*F (175*C) in a deep

      frying pot or electric fryer. Add the pecans and fry until they are a deep

      mahogany color, 4 to 5 minutes, stirring often. Remove the pecans with a

      slotted spoon and drain on a platter lined with parchment paper. Stir the

      pecans so they won’t stick together. Combine the salt, the remaining 1/8

      teaspoon cayenne, the cinnamon, and the remaining 1 teaspoon sugar in a

      bowl. Sprinkle the pecans with this mixture. Let cool.

      Serve in small nut

      cups or decorative bowls. They can be stored in an airtight container for up

      to 1 week. Makes 2 cups.

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