Fried Candied Pecans-dip them in chocolate for even more deliciousness!
Now don’t everyone go running from that word “fried.” If you live in the south for any period of time, you’ve had some fried food.
Fried Okra, Fried Chicken, Fried fish-nothing beats a good old fashioned fish fry.
Country Fried Steak, Fried Ham, Fried Green Tomatoes-they even named a movie after it.
Fried Apples, And if you go to the fair, you’ll find fried twinkies, fried cheesecake, you name it and they’ll drop it in some hot oil.
And of course Fried Turkey. Have you ever had deep fried turkey? It’s to die for. So juicy and tender, not at all greasy, full of flavor. We become like ravenous dogs fighting over the skin on a fried turkey. The only reason we don’t have a fried turkey every year is I want the drippings from an oven roasted turkey to make the gravy. Nothing better than gravy made from drippings.
So since we got new pecans in, I wanted to clean out the freezer of last year’s pecans. I still had 2 big gallon bags of them left. I immediately thought of Fried Pecans. Every time I’ve had them, they’ve been fried in Peanut oil, usually right before frying up that turkey, to help season the oil. I didn’t have peanut oil in the house and didn’t want to run to the store just to buy oil. Google to the rescue. What surprised me was not that I could use regular vegetable oil but every search result was coming up for a recipe that used sugar. This was not what I was used to.
I can’t tell you how glad I am that I did that search. We now have a new treat in this house. A little sweet, a little salty, I’ve got so many ideas to use these pecans! So here are 2 recipes for Fried Pecans, The way I was always used to, just fried and salted and our new favorite, Fried Candied Pecans!
Fried Pecans-this is what we’ve always had
4 cups pecans
oil for frying (vegetable, corn, canola)
Sea salt
In a medium pan, fill with oil about 2 inches deep. Heat over medium low.
Blanche your pecans. Fill a large pot halfway full with water. Bring to a boil and add pecans. Boil pecans for one minute then drain in a strainer. Rinse pecans with hot water.
Turn oil up to medium. Heat to 350 degrees. Test oil with 1 pecan. If, when you drop the pecan into the oil, bubbles form around the pecan, your oil is ready. Add 1-2 cups of pecans to your hot oil and fry for 4 minutes. Remove pecans from oil to drain on paper towels. Salt to taste. Repeat with remaining pecans.
Fried Candied Pecans-our new family treat
Fried Candied Pecans
Ingredients
- 4 cups pecans
- oil for frying
- 1/2 cup granulated sugar
- Sea salt
Instructions
- In a medium pan, fill with oil about 2 inches deep. Heat over medium low.
- Blanche your pecans. Fill a large pot halfway full with water. Bring to a boil and add pecans. Boil pecans for one minute then drain in a strainer. Rinse pecans with hot water.
- Once pecans are rinsed, toss hot pecans in sugar to coat.
- Fry pecans in oil heated to 350 degrees for about 4 minutes. Remove from oil to drain on a rack above paper towels. (pecans will stick if placed directly on the paper towels.) Salt to taste.
Notes
And if you really want to take Fried Pecans to a new level, dip them in some chocolate. I just used chocolate bark.
Recipe source ChocolateChocolateandmore.com
I can see all three varieties making the perfect gifts during the holidays this year.
Want more recipes using pecans?
Heather Kinnaird says
I LOVE candied nuts – especially in salads or with berries, but I’ve never fried to fry them.
this is going on our to-do list
Joan Hayes says
Heather, I didn’t even think of adding them to a salad, now I know what I’m having for lunch!
Rhonda Nelsen says
These look so delicious! I love the pecans dipped in chocolate!
Joan Hayes says
Rhonda, I love dipping everything in a little chocolate!
Charlene@APinchofJoy says
You are featured this week on Busy Monday at A Pinch of Joy! I hope you will stop by and grab a Featured Button from the Button Box on the sidebar this afternoon. Pinned. Can’t wait to see what else you’ve been working on!
Christine says
Feel free to send some over here Joan!! hehe 🙂
Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality!
Jamie @ Love Bakes Good Cakes says
These sound amazing addictive, Joan! Fantastic idea! I’m stopping by to let you know that your project will be featured at this week’s All my Bloggy Friends. I can’t wait to see what you share this week. 🙂
Meredith @ Wait Til Your Father Gets Home says
Joan, you’ve done it again! You’re making my mouth water over here with all these yummy pecan recipes! I’m such a sucker for candied pecans!!
Thanks for partying with us at Keep Calm & Link Up last week! Our party is starting a tad later this Thursday evening at 9 PM EST! Come join us when you get a chance sometime this weekend…can’t wait to see what you’ve been working on!
xo, Meredith @ http://www.waittilyourfathergetshome.com
Printabelle says
Thanks for linking, I love all your recipes! If you would like a featured button, I have them here: https://printabelle.com/?page_id=724 Thanks!
Anonymous says
Ok, I just made these, the sugary/salty ones and they are AMAZING! I used a little more sugar than it called for, and I added some cinnamon to the sugar (just a little), then salted lightly afterward. Anyway, they so delicious, I don’t know how I’m going to keep from eating them all!
One problem I ran into was on my third batch, the oil overflowed my frybaby cooker and made a huge mess on my counter. I had to pull the plug & wait for it to cool a little before I could clean it up. You have to BE VERY CAREFUL WITH THE HOT OIL!!!!! If you cannot control the the temperature of your fryer, you may want to unplug it and let it cool in between batches so they don’t burn.
Otherwise, YUM!
Joan Hayes says
So glad you liked them, 3 batches, that’s great! The cinnamon is a great touch. Yes, definitely, always be careful when working with hot oil.
Six Sisters says
We’ve been looking for a candied pecan recipe. And then we saw the ones dipped in chocolate..YUM! Thanks for the great recipe! -The Six Sisters
Mary Jo says
I’ve read through the comments and can’t find that this has been asked/answered. Are you starting with roasted pecans or raw pecans? The recipes didn’t seem to address that. Thanks!
Grace Hayes says
Raw pecans! I hope you love them!