- 2
Ingredients
- 2 C Water
- 2 C plus 1 Tsp Sugar
- 1/4 Tsp plus 1/8 Tsp Cayenne
- 2 C Pecan Pieces
- 4 C Vegetable Oil
- 1/2 Tsp Salt
- 1/4 Tsp Ground Cinnamon
Preparation
Step 1
Combine water and 2 cups of the sugarl and 1/4 Tsp of the Cayenne in a medium- sized, Heavy bottomed saucepan over medium high heat.
Cook stirring occasionally with a wooden spoon, until mixture comes to a boil and becomes slightly thick, about 5 minutes,
Add pecans and cook fopr 5 minutes, stirring often. Drain the pecans in a colander set over a bowl, shaking off the excess liquid.
Heat the oil to 350 degrees in deep frying pot and fry until they are a deep mahogany color, 4-5 minutes, stirring often. Removing the pecans with a slotted spoon and drain on a blatter lined with parchment paper. Stir thepecans so they wont stick together.
Combine the salt, the remaining 1/8 Tsp Cayenne, the cinnamon, and the remaining 1 Tsp 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.