Glass Pecan Recipe | At Home with Ruth McKeaney | A Series with Homeworthy

Boil pecans in salt water for about 4 minutes to blanch them and reduce bitterness.

Remove the boiled pecans from the salt water and set aside.

In a container, add a couple of cups of powdered sugar.

Heat avocado oil in a pan over high heat for frying the pecans.

Shake the boiled pecans in the powdered sugar until they are well coated.

Ladle the coated pecans into the hot avocado oil for frying.

Fry the pecans for about 5 to 8 minutes until they are crispy, being careful not to burn them.

Prepare a cooling rack or grilling rack with paper towels underneath to absorb excess oil after frying.

Once fried, strain the pecans onto the cooling rack and sprinkle with additional powdered sugar if desired.

Equipment Needed

Spice Level:

Dietary

Allergens