A delightful snack of spiced pecans with a crispy texture and a hint of sweetness and heat.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water can enhance the flavor of the pecans.
Blanch the pecans in the boiling water for 5 minutes.
Blanching helps to soften the pecans slightly, allowing the coating to adhere better.
Drain the pecans well and transfer them to a mixing bowl.
Ensure the pecans are as dry as possible to prevent splattering during frying.
Toss the hot pecans with confectioners' sugar until evenly coated.
Tossing while the pecans are hot helps the sugar to stick better.
Heat the canola oil in a frying pan to approximately 350°F.
Use a thermometer to ensure the oil reaches the correct temperature for frying.
Fry the pecans in small batches until golden and crunchy.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the pecans and place them on a baking sheet.
Lining the baking sheet with paper towels can help absorb excess oil.
Season the pecans with a mixture of salt, black pepper, cayenne pepper, and paprika.
Mix the spices beforehand for even seasoning.
Let the pecans cool completely before serving or storing.
Cooling allows the pecans to become fully crisp.
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