Here is the Candied Pecan Recipe for your convenience:
Using a medium-heavy pot, add walnut or pecan halves to a simple syrup which consists of equal parts water and sugar… for instance:
2 cups white sugar
2 cups water
2 cups pecans or walnuts
Bring the mixture to a boil then lower the heat and simmer about 8 to 9 minutes. Drain the syrup into a container until well drained in the event you’d like to use the syrup again. Otherwise, just drain.
Transfer well-drained nuts to hot oil (I use peanut oil) approximately 375-degrees… you can use a candy thermometer.
Fry the nuts from about 30 seconds to 1 minute. When it stops frying (you no longer hear the sound of frying), drain into a strainer. (Use the oil later for something else.)
Make sure you take the nuts out of the oil before they over-fry and become too crispy and hard… initially they will be quite soft but will harden perfectly after the next step.
Turn nuts out onto cookie sheet lined with parchment paper and cool in an air-conditioned (or pretty cool) room for about 30 to 45 minutes.
* Cool nuts on parchment paper NOT paper towels because they will stick!
* NEVER store nuts in the refrigerator because they have a tendency to absorb moisture and lose their crunchy texture.
