| 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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