4 c  Pecan halves
6 c  Water, boiling (or more)
1 c  Sugar
2 c  Oil

NOTE: This dish must be started a full 24 hours before you plan to serve
it.

Put pecans in a large pot or heat-proof bowl. Cover with boiling water and
let them soak 3 minutes. Drain the pecans and spread them in a single
layer on a large platter or non-rusting cookie sheet. Cover with sugar and
stir until pecans are completely coated with the sugar. (The sugar will
dissolve slightly.) You might have to add water if the nuts are too dry
for the sugar to stick.

Transfer the sugared nuts to a dry platter and set them aside to air-dry
overnight. They really need to dry for 24 hours.

When ready to serve the pecans, bring the oil almost to the smoking point
in a wok or large pot. Fry one quarter of them at a time, being careful
not to let them burn. The sugar will melt. Carefully remove the cooked nuts
from the hot oil with a strainer and put them on a heatproof glass platter.
Fry each quarter of the nuts individually so all of them will get hot
enough for the sugar to melt. Serve immediately.