INGREDIENTS

INSTRUCTIONS

Combine salt, pepper, and paprika in a bowl, and set aside.  Bring a
large pot of water to a boil. Add the 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.  Heat
the oil slowly in a large, heavy-bottomed stockpot over medium  heat to
approximately 350 degrees. Carefully add the pecans in small  batches
(add slowly so the oil doesn't splatter), and fry until  golden, about
4 minutes. Remove the pecans from the oil with a  slotted spoon, and
transfer to baking pan.  Season nuts with the pepper mixture. Let cool,
and store in an  airtight container.  Makes about 4 cups.  Source:
"Martha Stewart Living - <www.marthastewart.com>" S(Formatted  for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 cups"  Per
serving: 17022 Calories (kcal); 1907g Total Fat; (98% calories  from
fat); 19g Protein; 44g Carbohydrate; 0mg Cholesterol; 6397mg  Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0  Fruit;
380 Fat; 0 Other Carbohydrates  Recipe by: Recipe from Pamela Hubbell,
a chef and caterer in Baton  Roug  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18567
Calories From Fat: 18153
Total Fat: 2070.7g
Cholesterol: 0mg
Sodium: 6977.7mg
Potassium: 1946.3mg
Carbohydrates: 67g
Fiber: 45.2g
Sugar: 18g
Protein: 42.3g