Born and raised in Mississippi, pecans (pronounced ‘puh-KAHN’ south of the Mason Dixon Line) were a staple at our house! There are endless possibilities when using pecans: pecan pie, salad toppings, cheese rolls covered in pecans, spiced pecans, pecan crusted salmon, trail-mix, pecan brownies, pimento cheese with pecans, butter pecan ice cream, just to name a few. But have you ever had fried pecans?! Frying pecans take these delicious nuts to a whole new level. Sweet + salty, with a kick of spice; this is a recipe you must try! EnJOY!


Yield: 1 quart pecans

you will need…

4 cups water

4 cups sugar

4 cups pecans

Canola oil for frying

2 teaspoons finely ground kosher salt + 1/4 teaspoon cayenne pepper

In a Dutch oven over medium-high heat, combine water and sugar. Bring to a simmer and add pecans. Bring to a boil for 10 minutes. Once pecans turn translucent in color, drain nuts for about 10 minutes. While pecans are drying, heat oil in a deep fryer of 375 degrees. Place 2 cups of pecans in oil, and fry for about 1–1.5 minutes, until browned and crispy. Allow pecans to cool for 1 minute. In a large bowl, season pecans with half of the salt + cayenne mixture. Allow to cool. Repeat with remaining pecans. EnJOY!

*recipe adapted from The Capital Hotel in Little Rock, AR





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