Deep Fried Pecan Pockets
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Brown sugar and butter meld with eggs and light molasses, simmered until thick and aromatic with salted pecans. Dough cut into circles, dolloped with sweet nutty filling, folded, sealed. Fried in bubbling oil till golden, then dusted with powdered sugar for a crisp, warm bite. A twist on pecan pie, but crunchy, quick fried crisps packed with gooey, nutty filling. Calls for careful oil temp and watchful timing to avoid greasy traps. Uses molasses instead of corn syrup, more rustic caramel notes, and a splash of bourbon in the filling to boost depth. The dough re-rolling trick saves waste. Visuals, sizzle sounds, and texture changes guide doneness. Crowds snack happy.
Prep:
35 min
Cook:
16 min
Total:
51 min
Servings:
24 servings
#southern american
#fried desserts
#pecan recipes
#molasses baking
#quick snacks
Brown sugar bubbling, butter melting, pecans toasting. The smell, nutty sweet and buttery, fills the room like a southern Sunday. I switched molasses for corn syrup once—added a dark, rustic bite. Keeps you watching the pan like a hawk. Dough should be pliable, not snap-back tough—room temp matters. Folding crust, crimping edges, total focus, or the hot sticky filling oozes out like a bad day. Then, the oil. Sizzling tells you more than temps. Golden edges crisp up fast; touch the edges with tongs, a little resistant, springy. Some batches came soggy—overcrowding oil kills the crunch. Now? It’s all about watching, feeling, hearing. It’s not just recipes; it’s instinct. Crisp pie pockets dusted with a snow of powdered sugar? Worth every single minute standing over that fryer.
Ingredients
- 1 cup packed light brown sugar
- 1/3 cup light molasses (sub for corn syrup)
- 2 large eggs
- 2 tablespoons unsalted butter
- 1/4 teaspoon fine sea salt
- 1 cup chopped pecans, lightly toasted
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional twist)
- 2 refrigerated pie crusts
- Water for sealing edges
- Vegetable oil for frying
- Powdered sugar for dusting
About the ingredients
Molasses gives a deeper caramel note than corn syrup—adds complexity. Don’t skip toasting pecans; raw nuts sog up filling. Butter choice matters: salted works but adjust salt quantity. Use stabilized refrigerated dough; warm enough to roll but not sticky or cold stone-cold—helps cutting clean circles and easier folding. Bourbon optional, but it layers flavor. Water for sealing edges, don’t skip or oil will blaze mess. Oil choice flexible—vegetable, canola or peanut oil, just no extra flavor oils like olive or sesame that overpower. Keep powdered sugar duster ready; sprinkling warm pies activates a nice melting effect. Re-roll scraps quickly but try not to overwork dough—gets tough.
Method
Filling Preparation
- Medium saucepan over medium heat. Brown sugar, molasses, eggs, butter, salt tossed in. Stir constantly; won’t take long to bubble—listen for quiet rolling boil, not angry roar. Drop heat to low-simmer, stir in pecans and bourbon if using. Keep stirring for 5-7 minutes. Fills kitchen with caramel nut aroma, thickens slightly; remove before it scorches. Smell changes. Off heat, vanilla in last, quick stir. Hot and sticky, sets like fudge once cooled.
Dough and Assembly
- Pie crusts thaw to room temp. Unroll on floured board. Use 4-inch cutter. Don’t be shy—cut out 24 disks; re-roll scraps once, no more or dough toughens. Each circle gets a generous spoonful of filling—about a tablespoon, heaped. Rim dampened with water; fold into a half moon. Crimp edges firmly with fork—seal or filling leaks, oil explodes splatter risk. Set aside on floured tray while oil heats.
Frying
- Heavy-bottom pot filled with vegetable oil—about an inch deep—heats to 350°F (visual clues: small bubbles around wooden spoon handle). Fry pies in batches; 1½ to 2 minutes per side. Golden brown timing, edges tighten, sizzle moderate, not excessive. Dip a fork edge in oil; if bubbles dance energetically, temp's right. Don’t overcrowd or temp dips, soggy pockets. Use slotted spoon to remove, drain on paper towels. Warm still, dust lightly with powdered sugar for contrast; heat melts sugar slightly, adding a silky sweetness.
- Serve immediately or warm next day in oven at 300°F until crisp again.
Cooking tips
Sugar and butter need constant stirring as eggs add risk of scrambling—slow simmer, not mad boil. Pecans in late keep crunch. Watch thickening; spoon coat test works here—slow drip means ready. Roll dough on light flour, no pressing; keeps flaky layers. Cut circles fun but re-roll gently. Moist edges just enough, not dripping. Crimping seals; forget and the filling leaks instantly. Oil temp crucial; too cool equals soggy, hot scorches outside raw inside. Fry in batches; don’t crowd. One side should get golden before flipping; watch edges for firming texture. Drain on paper towels until just less greasy. Dust with powdered sugar last, catches warmth nicely. Rest pies warm for brief minutes before serving—cold pockets disappoint, tough and greasy.
Chef's notes
- 💡 Sugar and butter heat slowly; aim for steady bubble not furious boil. Stir constant or eggs scramble. Aroma changes signal thickening, thick like fudge coating spoon. Watch color but rely on smell and feel; scorched batch ruins texture.
- 💡 Use temp senses not just thermometer. Look for small consistent bubbles at oil edge by spoon handle. Listen - sizzle not harsh but constant. Drop in one piece first - bubbles energetic, not lazy. Oil too cool means soggy treats; too hot burns outsides.
- 💡 Toast pecans lightly before mixing. Raw nuts leave filling watery inside, mess frying. Toasted adds crunch and nutty aroma that carries through frying. Don’t skip bourbon if you want depth; subtle but noticeable note in filling aroma.
- 💡 Cut dough on floured board; no pressing or twisting. Re-roll scraps once only – too much repeats gluten, tough pockets. Damp water at rim seals or expect filling leaks, grease splatters, and danger. Fork crimp firmly for airtight pockets.
- 💡 Dust powdered sugar last on warm pockets. Sugar melts slightly adding silky sweetness contrast to crunchy fried dough. Rest pockets briefly warm to let sugar settle but avoid soggy tops. Serve quick or reheat carefully to retain crispness.
Common questions
Can I skip bourbon?
Sure, no big change in structure or cooking. Just less aroma depth though. Bourbon is subtle hint, easy leave out if kids around or unavailable.
What if filling is runny?
Cook longer till thick. Slow simmer, stir constant. Test spoon drip; slow drip means right. Adding nuts late keeps crunch. If filling too wet, pockets leak.
Oil temp too low what happens?
Pockets soak oil, soggy mess. Fry longer doesn’t help crisp. Temp key; heat till small bubbles form consistently. Fry in small batches to keep oil hot.
How store leftovers?
Paper towel drain, cool fully, airtight container fridge short term. Reheat oven 300°F crisp again, skip microwave; soggy trap. Can freeze uncooked pockets too; thaw and fry fresh.
