RECIPE: Spiced Pecans

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Spiced Pecans

From: Emeril’s Creole Christmas Cookbook

Source: https://www.cooksrecipes.com/candy/spiced-pecans-recipe.html

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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