One 10-ounce bag pecans
1 cup powdered sugar
1-1/2 Tablespoons cayenne pepper
2 cups peanut oil
1 quart water
Bring water and pecans to a boil, then drain pecans in a strainer and spread on a paper towel. Do not overcook pecans. Heat peanut oil to 350 degrees in a wok or similarly sized pan. Sift sugar and pepper together and add nuts to coat.
Place nuts in oil and fry to a dark golden brown (just a few minutes). Drain on a metal cookies sheet, not foil or paper. This recipe can be made hotter with more pepper.
Per serving: 469 Calories, 47g fat (88% calories from fat), 1g protein, 13g carbohydrate, 0mg cholesterol, 1mg sodium.