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SPICED PECANS Recipe | |
Potpourri | |
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Ingredients:
2 cups water 1/2 cup sugar 1 teaspoon ground allspice 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1 cup pecan halves Vegetable oil (for deep-frying)
Directions:
Combine 2 cups water, sugar, allspice, cayenne and paprika in heavy small saucepan. Bring to boil; boil until mixture registers 220F 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 350F. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so that pecans don't burn, use slotted spoon to transfer pecans to paper towels. Cool. (Can be made 1 week ahead. Store airtight at room temperature.) Makes about 1 cup.
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