Candied Pecans

By Lisa Schroeder
Published on: December 22, 2017

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Make a batch of these and keep them in an airtight container for salads. They’re great to have on hand for guests to snack on or as part of a cheese plate.

4 cups raw pecan halves

1 cup confectioners’ sugar

4 cups vegetable oil (for frying)

 

Bring a large pot of water to a boil over high heat. Add the pecans and blanch for 2 minutes. Drain and rinse under cold water until cool.

Shake off some of the excess water. Place the pecans in a large bowl. Sprinkle with the confectioners’ sugar and toss to coat (a little water clinging to the nuts will help “melt” the sugar so it can coat the nuts). Spread the nuts on a parchment-lined baking sheet for 10 minutes to allow the coating to dry.

Place a medium saucepan over medium-high heat and add the oil. Heat the oil until it registers 350 degrees F on a deep-fry thermometer. Working in batches, fry 1 cup of pecans at a time until the sugar has caramelized and the pecans are toasted, 4 to 5 minutes (watch carefully because they burn easily). Use a spider (wire skimmer) to scoop the nuts out: transfer to a paper towel-lined baking sheet to cool. Store candied nuts in an airtight container for about 1 month.

Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother’s Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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