All around New York City you will find these carts that sell candied nuts that have been deep-fried to crispy perfection. I used to buy bags of them on my way to one of the many kitchen jobs that I had before I owned BarBacon. Now, I make my own, and in addition to snacking on them and washing them down with a cocktail, I use them in salads, main dishes, and desserts.
Line a sheet pan with parchment paper or a Silpat. In a large saucepan, combine
In a large bowl, combine the remaining
Heat the oil in a large Dutch oven over medium heat until it reaches 325°F (165°C) on a deep-fry thermometer. Line a sheet pan with paper towels.
Fry the pecans, in batches, stirring constantly with a spider or metal slotted spoon, until deep golden brown, not burnt, 3 to 5 minutes. Remove with a slotted spoon to the prepared sheet pan to drain for a few minutes, then while still warm, toss in the sugar mixture. Let cool completely. Store in a container with a tight-fitting lid at room temperature for up to 5 days.
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