These hot and spicy, sweet and crunchypecans are from Emeril’s Creole Christmas Cookbook.
Recipe: Spiced Pecans
2 cups water
Combine the water, 2 cups of the sugar,and 1/4 teaspoon of the cayenne in a medium-size, heavy-bottomedsaucepan over medium-high heat. Cook, stirring occasionally witha wooden spoon, until the mixture comes to a boil and becomesslightly 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 fryuntil they are a deep mahogany color, 4 to 5 minutes, stirringoften. Remove the pecans with a slotted spoon and drain on aplatter lined with parchment paper. Stir the pecans so they wontstick together.
Combine the salt, the remaining 1/8 teaspooncayenne, the cinnamon, and the remaining 1 teaspoon sugar ina bowl. Sprinkle the pecans with this mixture. Let cool. Servein small nut cups or decorative bowls.
They can be stored in an airtight containerfor up to 1 week.
2 cups plus 1 teaspoon granulated sugar
1/4 teaspoon plus 1/8 teaspoon cayenne powder
2 cups pecan pieces
4 cups vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Makes 2 cups.
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