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Steve2 in LA

Variation of a similar recipe for Walnuts from Chiarello, REC: Spiced Candied Pecans


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Joined: Feb 7, 2006

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Posted to Thread #16422 at 7:14 pm on Oct 10, 2009

Not only are these gobbled up anytime they're around but they are terrific in quick breads. I use them in Pumpkin or Sweet Potato Bread as well as Chocolate Poundcake. Keep pretty well in an airtight container but I wouldn't freeze them.


Spiced Candied Pecans

PEANUT OR CANOLA OIL
4 cups PECAN halves
1 cup CONFECTIONERS' SUGAR, sifted
teaspoon CAYENNE PEPPER
teaspoon GROUND CINNAMON
Pinch SALT, or more to taste
teaspoon FRESHLY GROUND BLACK PEPPER

In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.

Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.



Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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