In south Georgia, farmland not used for peaches is often planted to pecan groves. Evenings in the fall, we would search for the elusive nuts hidden among the fallen brown leaves, the bare trees black in the evening shadows, the sunset sky a colorful vermillion. We’d return home and store our harvest in large sacks of netting. After shelling and cleaning, Mama and Meme made these nuts for the holidays.

　　

Ingredients

makes 2 cups

　　4 cups canola oil

　　2 cups pecan halves

　　1 tablespoon unsalted butter

　　Pinch of cayenne pepper, or to taste

　　Coarse salt and freshly ground black pepper

　　

Step 1

Line a plate with paper towels and set near the cooktop. In a large, heavy-bottomed pot, heat the oil over medium heat until the oil reaches 350°F on a deep-fat thermometer. Carefully add the pecans and cook until the color deepens, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl. While the nuts are still hot, add the butter and cayenne and stir to combine. Season with salt and pepper. Transfer to the prepared plate to drain.

　　

making ahead

Step 2

Once the nuts have cooled, store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.