Ingredients
4 cup pecan halves
6 cup water, boiling (or more)
1 cup sugar
2 cup oil
Directions
NOTE: This dish must be started a full 24 hours before you plan to
serve it.
Put pecans in a large pot or heat-proof bowl. Cover with boiling
water and let them soak 3 minutes. Drain the pecans and spread them
in a single layer on a large platter or non-rusting cookie sheet.
Cover with sugar and stir until pecans are completely coated with the
sugar. (The sugar will dissolve slightly.) You might have to add
water if the nuts are too dry for the sugar to stick.
Transfer the sugared nuts to a dry platter and set them aside to
air-dry overnight. They really need to dry for 24 hours.
When ready to serve the pecans, bring the oil almost to the smoking
point in a wok or large pot. Fry one quarter of them at a time,
being careful not to let them burn. The sugar will melt. Carefully
remove the cooked nuts from the hot oil with a strainer and put them
on a heatproof glass platter. Fry each quarter of the nuts
individually so all of them will get hot enough for the sugar to
melt. Serve immediately.
Servings: 12 servings
Chinese Fried Pecans Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Chinese; Nut; Pecan
The History of Recipes
Recipes as a concept can be observed way back into distant history, at least as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old recipes were just very simple hieroglyphic recipes for preparing meals.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the Roman chefs used many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Over the following few centuries, the upper-class families of the West competed to serve up the best banquets, and because of this the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, cookery publications were highly popular due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Chinese Fried Pecans recipe.
