I take for granted that not everyone in the world has pecans at their fingertips. I also forget that people call them PEEcans. It sounds like puh-con. We grew up with a pecan tree somewhere close by and have all spent plenty of time either gathering, cracking, or shelling these little nutty delights.
Anyway, we had a little treat table at work and one of my coworkers brought in a bowl of pecans.
I was eating them like crazy because they are healthy and it was keeping me away from the cakes and cookies. I asked her how she made these wonderful goodies. Then she tells me she fried them! Oops!
I’m very anxious to try and make these myself!
* 1 lb or so of shelled pecans.
* ½ c sugar
* 1 tsp salt
Boil a pot of water and then pour in the pecans. Let the water return to boiling and then boil for a minute. Drain the pecans and lay on paper towel and pat dry. Sprinkle with the sugar and salt. Heat a skillet with oil covering the bottom. On med high, stir fry the pecans for 3-5 minutes. Do not let them get too dark or they will taste burned.
This recipe comes from my friend Peggy, who cooks this without the recipe and was worried that it is ‘about’ this much of everything. Peggy created this recipe from this one.
Chinese Fried Walnuts
- 6 cups water
- 4 cups walnuts
- ½ cup granulated sugar
- vegetable oil
Bring water to a boil. Put walnuts in and bring back to a boil for 1 minute. Drain nuts. Pat as dry as possible. Mix nuts with sugar. Fry a quarter of the nuts at a time in one inch of hot oil until nuts turn golden brown. Remove from oil and drain on paper towels.
Yield about 4 cups
I add my salt when I do my sugar. Others add after frying. I use pecans, also. I also use canola or peanut oil.
Friday, February 5th, 2010, 4:44 pm | 
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