Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Spiced Pecans

No recipe image available.The recipe for these hot and spicy, sweet and crunchy pecans is from Emeril's Creole Christmas Cookbook.

Recipe Ingredients:

2 cups water
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

Cooking Directions:

  1. Combine the water, 2 cups of the sugar, and 1/4 teaspoon of the cayenne in a medium-size, heavy-bottomed saucepan over medium-high heat. Cook, stirring occasionally with a wooden spoon, until the mixture comes to a boil and becomes slightly thick, about 5 minutes.
  2. 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.
  3. Heat the oil to 360°F (175°C) in a deep frying pot or electric fryer. Add the pecans and fry until they are a deep mahogany color, 4 to 5 minutes, stirring often. Remove the pecans with a slotted spoon and drain on a platter lined with parchment paper. Stir the pecans so they won’t stick together.
  4. Combine the salt, the remaining 1/8 teaspoon cayenne, the cinnamon, and the remaining 1 teaspoon sugar in a bowl. Sprinkle the pecans with this mixture. Let cool. Serve in small nut cups or decorative bowls.
  5. They can be stored in an airtight container for up to 1 week.

Makes 2 cups.

Used with permission. EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT ©2001. ALL RIGHTS RESERVED.