Pecans On Fire

Photo: flickr user stu_spivack

Ingredients

1 tablespoon salt

1 tablespoon freshly-ground black pepper

2 teaspoons Hungarian paprika

1 pound pecan halves

1 cup confectioners' sugar - (to 2 cups)

2 quarts canola oil

Preparation

Combine salt, pepper, and paprika in a bowl, and set aside.

Bring a large pot of water to a boil. Add the pecans, and blanch them for 5 minutes. Remove from heat, and drain well. Transfer the hot pecans to a large bowl. Add confectioners' sugar, and toss well to coat.

Heat the oil slowly in a large, heavy-bottomed stockpot over medium heat to approximately 350 degrees. Carefully add the pecans in small batches (add slowly so the oil doesn't splatter), and fry until golden, about 4 minutes. Remove the pecans from the oil with a slotted spoon, and transfer to baking pan.

Season nuts with the pepper mixture. Let cool, and store in an airtight container.

Makes about 4 cups.

Yield: 4 cups