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Super Crunchy Glazed Spiced Pecans




Source of Recipe


Bon Appétit | October 2000


Recipe Introduction


These nuts come from a recipe for Romaine & Gorgonzola Salad w/ Roasted Garlic Dressing. They are meant to be a topping, but are WAY too good to limit to just one dish. The method is new to me and produces an amazingly crisp and shellac-like glaze. I think that you could use almost any nut and spice them up how you like.


List of Ingredients




2 cups water
1/2 cup sugar
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup (generous) pecan halves

Vegetable oil (for deep-frying)

Recipe



Place 2 c. water, the sugar, allspice, cayenne and paprika in a medium, heavy saucepan. Bring to a boil and boil until it comes to 220 degrees. Add the pecans and cook about 5 minutes – until the syrup begins to cling to the nuts. Drain pecans very well.

Pour 1-inch of oil into a heavy large sauté pan and bring to 350 degrees. Add the pecans and fry about 2 minutes – until golden brown and crisp. Quickly place the pecans on a small cooling rack over a baking sheet to drain. Cool and separate. Store airtight for up to a week.

Yield: Makes about 1 cup