Cooks' Note
Raw pecans are also good for dessert. The fat, dominantly monounsaturated, seems to satisfy most people’s sweet tooth within 5 minutes of consumption. When sautéing the pecans, take care not to let them burn.
Recipe information
Yield
serves 8
Ingredients
2 cups water
1 cup pecan halves
10 packets artificial sweetener (Do not use Equal)
1 cup canola oil
Salt to taste
Preparation
Bring the water to a boil in a 1-quart saucepan. Add the pecans, boil for 1 minute, then drain well. Transfer the pecans to a bowl, and toss with the artificial sweetener to coat thoroughly. Heat the oil in a large skillet over medium heat. Add the pecans and sauté, stirring constantly or shaking the pan, until the nuts have turned dark brown, 4 to 5 minutes. Using a slotted spoon, remove the nuts to wax paper or paper towels to drain. Sprinkle with salt, and eat slightly warm or at room temperature.
