Slap Ya Mamma Pig's Ears

Slap Ya Mamma Pig's Ears
by Amy Klein

Pecans:

Put 1 cup of pecan halves into a medium bowl and toss with about 1 tablespoon canola oil. Add 1 tablespoon Slap Ya Mama Original Cajun Seasoning and 1 teaspoon sugar and mix till pecans are coated. Spread pecans on a baking sheet and toast them for about 25 minutes in a 275F oven. Let cool, then finely chop them either by hand or in a food processor. Store in an airtight container.

Dough:

1 1/2 cups flour

2 teaspoons Slap Ya Mama Hot Cajun Seasoning

6 ounces milk

 Mix flour and seasoning in a medium bowl. Add milk 1 ounces at a time until you get a soft dough. I only needed 5 ounces. You may need more or less. Knead dough a few times on a lightly floured surface and divide into twelve pieces. Roll each piece out into very thin circles.

Honey Syrup:

Combine 4 ounces corn syrup and 4 ounces honey in a medium saucepan and gently heat to a simmer on the stove. Keep warm. 

Heat 2 inches of canola oil in a 6 quart Dutch oven over medium high heat till the oil reaches a temperature of 375F. Scrunch up each circle and place into the heated oil in batches, frying until golden brown on each side. 2-3 minutes per side. Remove with tongs, letting excess oil drip back into pan, then transfer to wire rack to cool. 

Dip each fried pastry into the honey syrup, one at a time, letting excess syrup drip back into pan. Put back on wire rack and immediately sprinkle spiced pecan pieces on top. Repeat with remaining pastries.