Combine salt, pepper, and paprika in a bowl, and set aside.

Bring a large pot of water to a boil. Add the pecans, and blanch them for 5 minutes. Remove from heat, and drain well. Transfer the hot pecans to a large bowl. Add confectioners' sugar, and toss well to coat.

Heat the oil slowly in a large, heavy-bottomed stockpot over medium heat to approximately 350 degrees. Carefully add the pecans in small batches (add slowly so the oil doesn't splatter), and fry until golden, about 4 minutes. Remove the pecans from the oil with a slotted spoon, and transfer to baking pan.

Season nuts with the pepper mixture. Let cool, and store in an airtight container.

MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "4 cups"

Per serving: 17022 Calories (kcal); 1907g Total Fat; (98% calories from fat); 19g Protein; 44g Carbohydrate; 0mg Cholesterol; 6397mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 380 Fat; 0 Other Carbohydrates