A chipotle-and-cinnamon sugar coating gives these deep-fried pecans a spicy, glassy shell. This old-fashioned preparation uses a brief salt-water blanch before coating and frying the nuts; the pecans must be thoroughly drained and surface-dried before they enter hot oil.

Prep: About 20 minutes, plus surface drying | Cook: Up to about 1 minute per batch | Total: About 35–50 minutes, depending on drying, batches and cooling | Yield: About 2 cups | Difficulty: Advanced (4 of 5) | Cost: Moderate (3 of 5) | Region: American-inspired

Ingredients

• 2 cups pecan halves
• 4 cups water, for blanching
• 2 tablespoons salt, for blanching water
• 2 cups powdered sugar
• 1 1/2 teaspoons dried chipotle chile powder
• 3/4 teaspoon ground cinnamon
• Neutral high-heat frying oil, such as canola oil, in the amount required by the fryer manufacturer’s instructions

Instructions

1. Bring 4 cups water and 2 tablespoons salt to a boil in a saucepan. Add the pecans and blanch for approximately 1 minute, then drain very thoroughly.
2. Spread the drained pecans in a single layer on a clean towel or rack. Pat thoroughly dry and allow surface moisture to evaporate before coating and frying. Residual water can splatter violently in hot oil.
3. Combine the powdered sugar, chipotle powder, and cinnamon in a wide mixing bowl. Toss the dried pecans until coated evenly, shaking off loose excess sugar.
4. Prepare a deep fryer or a deep, heavy-bottomed pot fitted with a frying thermometer, using an appropriate quantity of high-heat oil and leaving ample room to prevent overflow. Heat the oil to 350°F, using a thermometer to verify the temperature.
5. Carefully lower a small batch of coated pecans into the oil using a dry, heat-safe frying basket or spider. Fry briefly, watching constantly, for up to about 1 minute, until the sugar coating turns light golden and crisp. Remove sooner if it darkens quickly; do not continue frying once the coating is browned.
6. Lift the nuts out carefully and drain briefly on a wire rack set over a rimmed baking tray. Separate clusters with heat-safe utensils while the glaze is still pliable. Repeat with remaining pecans, allowing the oil to return to temperature between batches.
7. Allow the pecans to cool completely and the coating to harden before serving or storing in an airtight container.

Cook’s notes

• Hot oil and caramelized sugar can cause serious burns. Never add wet nuts to hot oil, leave frying unattended, or add water to a grease fire. Follow the deep-fryer manufacturer’s safety instructions.
• Use a thermometer; the color of sugar-coated nuts can change quickly, so stop frying before the coating becomes very dark.
• Fry small batches to prevent overflow and oil-temperature drops. Sugar browns rapidly; use the color of the glaze rather than a long fixed frying time.
• Allow the pecans to cool fully before touching or tasting. These contain tree nuts.