Pecans-on-Fire
"One of the girls at work makes these every year and we go crazy over them. She finally shared her recipe so I want to share it with you. (She deep frys these but you can fry them on the stovetop)"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 tablespoon salt
- 1 tablespoon pepper
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 lb pecan halves
- 1 -2 cup confectioners' sugar
- 2 quarts canola oil
directions
- Bring large pot of water to a boil.
- Blanch pecans for 5 min.
- Remove from heat and drain well.
- Transfer hot pecans to large bowl and toss with confectioners sugar to coat.
- Heat oil to appox 350 deg.
- Carefully add pecans in small batches and fry until golden and crunchy.
- Remove pecans and put on baking pan.
- Season nuts with pepper and salt mixture.
- Let cool.
- Store in airtight container.
- (If you fry the pecans and they look soggy at all, add the pepper mixture and place them in the oven at 350 deg until crunchy.).
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Reviews
-
Made these for my wife's office party. The girls in her office loved them. Even the ones that do not ordinarily eat hot food. -
I am so glad I chose this as one of my Pick Your Chef July 2003 recipes! Sweet and hot, these were delicious! I used 2 teaspoons of hot Hungarian paprika and then used some Cajun seasoning instead of the cayenne, since the paprika was adding enough heat. Thanks for a wonderful recipe! -
They were GREAT!! I did deep fry the pecans. Everyone at the office made pigs of themselves.. I did add curry powder to half of the batch. That made an instresting talk for all these southern gals... I will use this again and again... -
O M G !!!! These are soooo good, they should be against the law LOL !!!! I can't stop eating them !! A 10 star recipe, thank you so much for sharing !!!! -
How in the world do you have so few reviews for this recipe. This is one of my favorite recipes, that I take to gatherings and give as gifts. Thank you for such an awesome recipe. It deserves 10 stars.
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Tweaks
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I am so glad I chose this as one of my Pick Your Chef July 2003 recipes! Sweet and hot, these were delicious! I used 2 teaspoons of hot Hungarian paprika and then used some Cajun seasoning instead of the cayenne, since the paprika was adding enough heat. Thanks for a wonderful recipe!
RECIPE SUBMITTED BY
deb k
United States
I live in Michigan but lived in NC most of my life. I am a comfort cook and my husband is a gourmet cook, so I cook during the week and then we have fabulous food during the weekend. Of course, most of our friends come over during the weekends. We love to go out to eat and then copy the food when we come home.
