3/4 c. sifted powdered sugar
1 tsp. ground cinnamon
2/3 c. pecan pieces
2 1/2 c. self-rising flour
1/4 c. sugar
1 2/3 c. milk
2 eggs
1/2 tsp. almond or vanilla extract
vegetable oil

Combine powdered sugar and cinnamon; set aside. Position knife blade in food processor bowl. Add pecans; process until finely chopped. Add flour and next 4 ingredients; cover with lid and process 30 seconds or until mixture is smooth.

Pour oil to depth of 1/2-inch in a large skillet. Heat to 375°F over medium-high heat. Cover the bottom opening of funnel with finger. (Funnel with 3/8-inch opening works best.) Pour 1/4 cup batter into funnel; hold funnel over skillet. Remove finger from funnel end to release batter into hot oil, moving funnel in a slow circle so batter forms a spiral. Fry each funnel cake 1 minute or until edges are golden brown; turn and fry until golden brown. Drain on paper towels. Repeat with remaining batter. Sprinkle powdered sugar mixture over warm funnel cakes. Serve immediately.