Honeyed Pecans With Sesame Seeds 8.000

Julia Ewan - The Washington Post; Dinnerware Courtesy of Go Mama Go

Jan 7, 2009

Done properly, these nuts look lacquered and are not overly sweet. The key to success here is moderation. If the sugar syrup becomes too thick, the nuts will have a frosted rather than a glazed look; if the frying oil is too hot, they will darken and burn.

Litchi honey, usually available in the summer, is carried at H Mart in Wheaton.

The nuts will keep for several days in an airtight container.

Servings: 8 - 10
  • 1/4 cup white sesame seeds
  • 3/4 cup sugar
  • 2 tablespoons honey, preferably litchi honey (see headnote)
  • 1/2 cup water
  • 2 cups pecan halves
  • 6 cups peanut oil, for deep-frying


Toast the sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring or shaking them frequently, just until fragrant and lightly browned. Remove from the heat.

Combine the sugar, honey and water in a medium saucepan over medium to medium-high heat. After it starts to bubble, cook for about 5 minutes, until slightly syrupy. Add the nuts and cook, stirring frequently, for 2 minutes, then pour into a metal or heatproof colander to drain.

Heat the oil over medium-high heat in a wok or deep skillet until very hot but not smoking (about 350 degrees). Carefully add the nuts, then stir to separate. Cook for 2 minutes, then use a slotted spoon or Chinese spider (long-handled metal basket spoon) to quickly transfer the nuts to a colander to drain.

Immediately transfer the nuts to a medium stainless-steel bowl. Add the sesame seeds and stir to coat evenly. Pour the nuts onto a baking sheet and spread to cool completely; when cooled, transfer to an airtight container.

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Recipe Source

Adapted from "Bruce Cost's Asian Ingredients" (William Morrow, 1988).

Tested by Jane Touzalin.

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