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Add a photoServings: 1
Ingredients
- 1 Tbsp. salt
- 1 Tbsp. freshly-grnd black pepper
- 2 tsp Hungarian paprika
- 1 lb pecan halves
- 1 c. confectioners' sugar - (to 2 c.)
- 2 quart canola oil
Directions
- Combine salt, pepper, and paprika in a bowl, and set aside.
- Bring a large pot of water to a boil. Add in the pecans, and blanch them for 5 min. Remove from heat, and drain well. Transfer the warm pecans to a large bowl. Add in confectioners' sugar, and toss well to coat.
- Heat the oil slowly in a large, heavy-bottomed stockpot over medium heat to approximately 350 degrees. Carefully add in the pecans in small batches (add in slowly so the oil doesn't splatter), and fry till golden brown, about 4 min. Remove the pecans from the oil with a slotted spoon, and transfer to baking pan.
- Season nuts with the pepper mix. Let cold, and store in an airtight container.
- Makes about 4 c..
- Yield: 4 c.
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