| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hungarian | 1 | servings | ||
INGREDIENTS
| 1 | tb | Salt |
| 1 | tb | Freshly-ground black pepper |
| 2 | ts | Hungarian paprika |
| 1 | lb | Pecan halves |
| 1 | c | Confectioners' sugar -; (to 2 cups) |
| 2 | qt | Canola oil |
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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