Irresistible Fried Candied Pecans: Your New Favorite Sweet and Salty Snack (Plus a Traditional Recipe!)

Prepare to fall in love with a snack that’s crunchy, sweet, salty, and utterly addictive: Fried Candied Pecans! While the word “fried” might initially give some pause, trust us, this Southern-inspired delicacy is a game-changer. And for an extra layer of decadence, a quick dip in melted chocolate takes these pecans to an entirely new level of deliciousness. Get ready to transform simple pecans into an unforgettable treat.

Embracing the Southern Art of Frying: Why “Fried” Isn’t a Dirty Word

Now, let’s address the elephant in the room – that word “fried.” If you’ve spent any time at all in the Southern United States, you know that frying is not just a cooking method; it’s an art form, a tradition, and a way of life. It’s deeply woven into the culinary fabric, bringing out incredible flavors and textures that simply can’t be replicated any other way. So, please, don’t run from it; embrace the crispy, flavorful possibilities it offers!

From backyard barbecues to festive holiday spreads, fried foods hold a cherished place. Think of the comforting crunch of Fried Okra, the perfectly seasoned coating of Fried Chicken, or the communal joy of a good old-fashioned Fish Fry. The South boasts an impressive roster of fried delights:

• Country Fried Steak: A hearty, crispy classic often smothered in gravy.
• Fried Ham: A simple yet flavorful staple.
• Fried Green Tomatoes: So iconic, they even named a movie after them, celebrating their tangy crispness.
• Fried Apples: A sweet and tender side dish, perfect with pork or for breakfast.

And let’s not forget the marvels found at state fairs – where culinary creativity knows no bounds. You’ll find everything from fried Twinkies to fried cheesecake, proving that if you can dream it, someone will drop it in hot oil.

The Unforgettable Experience of Deep-Fried Turkey

Perhaps the pinnacle of Southern frying expertise is the Deep Fried Turkey. If you’ve never had it, you are truly missing out. It’s an experience to die for – incredibly juicy and tender, surprisingly not greasy, and bursting with flavor. The skin alone is enough to turn otherwise polite dinner guests into ravenous dogs, fighting over every last crispy morsel. The only reason we sometimes opt for an oven-roasted turkey during the holidays is for those precious drippings, essential for making the most exquisite gravy. But for sheer flavor and moistness, deep-fried turkey reigns supreme.

From Freezer Stash to Flavorful Find: The Pecan Journey

Our journey to these delightful fried pecans began with a practical matter: clearing out the freezer. With a fresh harvest of pecans coming in, it was time to make room and use up last year’s bounty. I still had two large gallon bags of pecans occupying valuable freezer real estate, and immediately, my mind went to “Fried Pecans.”

Growing up, the fried pecans I was accustomed to were always made in peanut oil, often right before frying the holiday turkey. This served a dual purpose: it seasoned the oil beautifully for the turkey, and it yielded perfectly salted, crispy pecans – a simple, savory snack. However, on this particular day, I didn’t have any peanut oil on hand and wasn’t keen on making a special trip to the store just for oil.

Necessity, as they say, is the mother of invention – or in this case, the impetus for a quick Google search. What surprised me wasn’t that I could use regular vegetable oil (a common enough substitute), but that every search result for “fried pecans” also included sugar. This was a completely new concept for me; my fried pecans had always been a strictly savory affair. Intrigued, I decided to give this “candied” version a try.

A Sweet Discovery: Our New Family Favorite

I cannot express how incredibly glad I am that I stumbled upon those sugary recipes. It was a culinary revelation! We now have a new, beloved treat in our household. These Fried Candied Pecans strike the perfect balance: a delightful crispness, a satisfying sweetness, and just enough salt to tantalize the taste buds. The moment I tasted them, my mind started buzzing with ideas for how to use these versatile gems – from topping salads and desserts to simply enjoying them by the handful.

So, get ready to dive into the world of fried pecans with two distinct, yet equally delicious, recipes: the classic, simply fried and salted version that’s been a staple in our home, and our exciting new favorite, the irresistible Fried Candied Pecans!

Recipe 1: Traditional Fried Pecans – A Salty Southern Snack

This is the classic way we’ve always enjoyed fried pecans – simple, savory, and perfectly crisp. It’s an excellent choice if you prefer a less sweet snack or want to use them in savory dishes.

Ingredients for Traditional Fried Pecans

• 4 cups pecans
• Oil for frying (vegetable, corn, or canola oil work well)
• Sea salt, to taste

Instructions for Traditional Fried Pecans

1. Prepare the Frying Oil: In a medium-sized, heavy-bottomed pan, pour frying oil to a depth of about 2 inches. Heat the oil over medium-low heat.
2. Blanch the Pecans: This crucial step helps clean the pecans, removes any bitterness, and ensures they cook evenly. Fill a large pot halfway with water and bring it to a rolling boil. Add the pecans and boil them for exactly one minute. Immediately drain the pecans in a strainer and rinse them thoroughly with hot water. This helps remove any surface debris and prepares them for frying.
3. Heat the Oil to Temperature: Turn the heat under your frying pan up to medium. Allow the oil to heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius). To test if the oil is ready without a thermometer, carefully drop a single pecan into the hot oil. If bubbles immediately form vigorously around the pecan, your oil is at the right temperature.
4. Fry the Pecans: Add 1 to 2 cups of the blanched pecans to the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy pecans. Fry for approximately 4 minutes, or until they turn a rich golden brown and smell nutty.
5. Drain and Season: Using a slotted spoon or spider, carefully remove the pecans from the oil. Transfer them to a plate lined with several layers of paper towels to drain any excess oil. While they are still warm, liberally sprinkle with sea salt to taste.
6. Repeat: Continue frying the remaining pecans in batches, ensuring the oil returns to temperature between each batch.

Recipe 2: Fried Candied Pecans – Our New Family Treat!

This is the magical recipe that turned us into candied pecan enthusiasts. The slight sweetness from the sugar combined with the delicate saltiness creates an explosion of flavor and an incredibly satisfying crunch. These are truly addictive!

Fried Candied Pecans

Ingredients

• 4 cups pecans
• Oil for frying (vegetable, corn, or canola oil)
• 1/2 cup granulated sugar
• Sea salt, to taste

Instructions

1. In a medium pan, fill with oil about 2 inches deep. Heat over medium low.
2. Blanche your pecans. Fill a large pot halfway full with water. Bring to a boil and add pecans. Boil pecans for one minute then drain in a strainer. Rinse pecans with hot water.
3. Once pecans are rinsed and still hot, immediately toss them in the granulated sugar to coat thoroughly. The residual heat will help the sugar adhere beautifully.
4. Heat your frying oil to 350 degrees Fahrenheit (175 degrees Celsius). Fry the sugar-coated pecans in batches for about 4 minutes, or until they are golden brown and the sugar has caramelized. Remove from oil and transfer immediately to a wire rack set above paper towels to drain. (It’s important to use a rack here, as candied pecans will stick directly to paper towels.) While still warm, sprinkle lightly with sea salt to enhance the sweet-and-salty flavor.

Notes

And if you really want to take these Fried Candied Pecans to a new level of indulgence, dip them in some melted chocolate. I just used chocolate bark for ease, but any good quality melting chocolate will do!

Recipe source ChocolateChocolateandmore.com

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Tips for Perfect Fried Pecans Every Time

• Oil Temperature is Key: Using a thermometer is highly recommended to maintain the optimal 350°F (175°C) temperature. Too low, and pecans absorb too much oil; too high, and they burn before cooking through.
• Don’t Skip Blanching: This step is vital for removing any bitterness from the pecans and ensuring a clean, fresh taste, especially when frying. It also helps them to cook more evenly.
• Small Batches: Fry pecans in small batches to keep the oil temperature consistent and prevent overcrowding. Overcrowding cools the oil and can lead to soggy, greasy pecans.
• Draining Rack for Candied Pecans: For the candied version, always drain on a wire rack. This allows air circulation and prevents the sugary coating from sticking to paper towels as it cools.
• Season While Warm: Salt adheres best to pecans when they are still warm and slightly oily, so don’t delay seasoning after frying.
• Storage: Store fried pecans in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
• Flavor Variations: Feel free to experiment! For the candied pecans, a pinch of cinnamon, nutmeg, or even a tiny dash of cayenne pepper for a sweet-and-spicy kick can be delightful.

Elevate Your Treat: Chocolate-Dipped Fried Candied Pecans

As mentioned, taking these candied pecans for a dip in chocolate is an effortless way to create an even more luxurious dessert or gift. Simply melt some chocolate bark or your favorite good-quality chocolate chips (with a teaspoon of coconut oil or shortening for smoothness if needed) in a microwave or double boiler. Dip half or all of a candied pecan into the chocolate, allow excess to drip off, then place on parchment paper to set. A sprinkle of flaky sea salt on top of the wet chocolate is highly recommended!

Perfect for Gifting and Holiday Feasts

Whether you opt for the traditional salted, the sweet candied, or the decadent chocolate-dipped varieties, these fried pecans are an exceptional treat. They make perfect homemade gifts during the holidays – simply bag them up in pretty cellophane bags with a ribbon, and you have a thoughtful, delicious present that everyone will adore. They’re also fantastic for adding a gourmet touch to your charcuterie boards, sprinkling over ice cream, or simply enjoying as a delightful snack.

So, which will you try first? The classic savory crunch or the addictive sweet-and-salty bliss? Whichever you choose, you’re in for a truly delightful experience!

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