These hot and spicy, sweet and crunchy
pecans are from Emeril's Creole Christmas Cookbook.
Spiced
Pecans
- 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
- 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.
- 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 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.
- 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.
- 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.
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