- 2 cups water
- 1/2 cup sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 cup pecan halves - (generous)
- Vegetable oil for deep-frying
Combine 2 cups water, sugar, allspice, cayenne and paprika in heavy small saucepan. Bring to boil; boil until mixture registers 220 degrees on candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to pecans, about 5 minutes. Drain pecans well.
Pour enough oil into heavy large saucepan to reach depth of 1 inch. Heat oil to 350 degrees. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so that pecans dont burn, use slotted spoon to transfer pecans to paper towels. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)
This recipe yields about 1 cup.