1 lb. raw (unblanched, unsalted) pecans = 4 heaping cups
1 1/3 cups sugar
Bring a medium pot of water to a boil. Add pecans and simmer for 2 minutes. Drain and rinse under cold water.
Combine the sugar with 1 cup of water and bring to a simmer. Simmer for 2 minutes, add pecans and simmer for 5 minutes. Drain.
Meanwhile, preheat a deep fryer to 375ºF, or pour canola or peanut oil into a heavy-bottomed pot to reach at least one-inch up the sides and fix a deep-fry thermometer to its side. When oil is ready, fry pecans for 3 to 5 minutes in small batches. This will be a trial-and-error process. The longer the pecans fry, the crunchier they will be. If the oil is too hot, they’ll burn before they get crispy. So, fry the pecans in small batches until you can read your oil. Remove pecans from fryer with a slotted spoon or spider and let drain on cooling rack or parchment paper — not paper towels. Repeat process until all pecans are fried. Refrain from sampling until the pecans have cooled completely — they’ll be crunchier and tastier when they are completely cool.