Pecans on Fire/Heavenly Pecans Recipe (aka Snowy Pecans)

Heavenly Pecans (Makes as about 4 cups) - aka Snowy Pecans

This is the Bunny Cakes version of the above recipe that we make with crafty friend K.  We have decided that we prefer the pecans without the pepper mixture and with a hint of sea salt.  Of course we use lots and lots of confectioners sugar, so don't be shy and buy the big bag at Costco. Usually when we make this recipe (once or twice a year) we do 2-3 pounds of pecans at a time.  It is a holiday treat and a must on our salads during Christmas and New Years.  It also makes a great gift, especially to accompany wine or beer.

sea salt (medium grind) - optional

1 + box confectioners sugar

1 pound pecan halves

2 qts Canola oil or Vegetable oil

1. Bring large pot of water to a boil.  Add 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.
2. Heat oil slowly in a large heavy-bottomed stockpot over medium heat to ~350 degrees. Don't fill the pot too high with oil (i.e. fill less than half). Carefully add the pecans in small batches (very important for safety reasons) and fry until golden brown, about 4 to 6 minutes.  Remove pecans from oil with slotted spoon, and transfer to baking pan and immediately toss with a generous amount of confectioners sugar.  Continue to toss and add sugar until pecans are snowy white.  Repeat until all pecans are cooked, it is best to wait a little between batches so the oil heats up to the original temp, this will ensure crispy pecans.
3. Optional Step: Sprinkle with sea salt to taste.  Make sure you do this after you have finished all batches of your pecans, this will help prevent you from over salting.
4. Let cool and store in airtight container.  Will keep for a few weeks.

  

Pecans on Fire (Makes about 4 cups)

This recipe is originally from Martha, although I could not find it in her online recipe archives.  These make an excellent party snack food and are great in a salad.

1 Tbsp salt

1 Tbsp freshly ground black pepper

2 tsp Hungarian paprika

1 pound pecan halves

1 to 2 cups confectioners sugar

2 qts Canola oil

1. Combine salt, pepper & paprika in a bowl, and set aside.
2. Bring large pot of water to a boil.  Add 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.
3. Heat oil slowly in a large heavy-bottomed stockpot over medium heat to ~350 degrees. Don't fill the pot too high with oil (i.e. fill less than half). Carefully add the pecans in small batches (very important for safety reasons) and fry until golden brown, about 4 minutes.  Remove pecans from oil with slotted spoon, and transfer to baking pan.
4. Season nuts with the pepper mixture.  Let cool and store in airtight container.  Will keep for a few weeks.