Fried Spiced Candied Pecans


Preparation info

  • Difficulty


  • Makes

    4 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

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.


  • cups (700 g) plus ¼ cup (50 g) sugar
  • ½ teaspoon ground cayenne
  • 4 cups (400 g) pecan halves
  • 2 teaspoons kosher salt
  • 4 cups (960 ml) canola oil


Line a sheet pan with parchment paper or a Silpat. In a large saucepan, combine cups (700 g) of the sugar, ¼ teaspoon of the cayenne, and 3 cups (720 ml) water and bring to a boil over high heat. Cook until the sugar has completely disolved, about 5 minutes. Add the pecans and continue cooking over high heat for 5 minutes. Using a slotted spoon, carefully remove the pecans and transfer to the prepared sheet pan in an even layer. Let cool at room temperature for about 20 minutes.

In a large bowl, combine the remaining ¼ cup (50 g) sugar, ¼ teaspoon cayenne, and the salt.

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.