“Yep, I know......ANOTHER spiced pecan recipe. There are quite a few here on Zaar, but I didn't find one like this one. This was different and from what I saw in class, tempramental to make. The oil HAS to stay at the same temperature, or the coating doesn't stick all that well and it burns when it comes off in the oil. It was one of the recipes of the class and although they didn't look good they tasted great. Good luck, lol!!”
1 cup

Ingredients Nutrition


  1. Combine 2 cups water, sugar, allspice, cayenne and paprika in a heavy small saucepan.
  2. Bring the mixture to a boil and boil until it reaches 220ºF on a candy thermometer, about 3 minute.
  3. Add the pecan halves and cook until syrup clings to the pecans, about 5 minute.
  4. Place the pecans on a cookie sheet lined with parchment paper to drain. Drain well.
  5. Pour enough oil into a large heavy saucepan to reach a depth of 1 inch.
  6. Heat oil to 350ºF.
  7. Add pecans, a few at a time, and fry until brown and crisp, about 2 minute THIS is the tricky part.
  8. Working quickly so that the pecans don't burn, use a slotted spoon to transfer pecans to paper towels to drain.
  9. Cool completely.
  10. NOTE: Can be made 1 week ahead and stored in an airtight container at room temperature.

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