6 oz. shelled lg. pecans or walnuts (about 2 cups)
1/4 c. to 1/2 c. sugar
1 c. peanut or corn oil

Put the pecans in a saucepan and add 1 quart water. Bring to a boil and cook for 5 minutes. Drain the pecans while they are still hot, put back into the pan, and add the sugar. Mix well. The melted sugar should evenly coat the pecans. Transfer to a piece of waxed paper and spread out to dry for about 10 minutes.

Heat a wok or deep frying pan over moderate heat and add the peanut oil. Fry the pecans 1 cup at a time for about 4 to 5 minutes or until the sugar has caramelized around each pecan. Stir constantly so that the pecans are evenly fried. Use a slotted spoon to transfer pecans to a large platter. Spread them apart into a single layer to cool, then transfer to paper towels to absorb the excess oil. After cooling, the candied pecans can be stored in a jar or tin and will remain crispy and crunchy for months.