Spiced Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- 2 cups water
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup sugar
- 1 teaspoon ground allspice
- Carbohydrate 19 g(6%)
- Fat 13 g(21%)
- Fiber 2 g(7%)
- Protein 2 g(3%)
- Saturated Fat 1 g(6%)
- Sodium 4 mg(0%)
- Calories 194
Preparation Combine 2 cups water, sugar, allspice, cayenne and paprika in heavy small saucepan. Bring to boil; boil until mixture registers 220°F on candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to pecans, about 5 minutes. Drain pecans well. Pour enough oil into heavy large saucepan to reach depth of 1 inch. Heat oil to 350°F. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so that pecans don’t burn, use slotted spoon to transfer pecans to paper towels. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)
Preparation Combine 2 cups water, sugar, allspice, cayenne and paprika in heavy small saucepan. Bring to boil; boil until mixture registers 220°F on candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to pecans, about 5 minutes. Drain pecans well. Pour enough oil into heavy large saucepan to reach depth of 1 inch. Heat oil to 350°F. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so that pecans don’t burn, use slotted spoon to transfer pecans to paper towels. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)
