I loved the Killer Pecans that were sold commercially. This recipe isn't exactly the same, but it's every bit as good--and these pecans are just as addictive.

ALMOST "KILLER PECANS"

6 cups water
4 cups pecans
1/2 cup sugar
1 tsp. hot pepper flakes
1 1/2 cups salad oil
1/2 tsp. ground cumin
salt

Bring 6 cups of water to a boil. Add pecans, reheat water to boiling, and cook pecans for one minute. Drain pecans in a colander and rinse with water. Shake again to drain well.

Turn pecans into a bowl and add the sugar and red pepper flakes. Toss to coat.

Heat 1 inch of oil to 350 degrees F in an electric skillet.

Add half of the pecans and fry until golden (about 5 minutes). Remove pecans with slotted spoon to a strainer places over a bowl. Allow to drain completely.

Sprinkle pecans lightly with cumin and salt.

Pecans will keep 3 weeks in a jar at room temperature, but they won’t last that long!