Southern Pecan Treats

Combine the flour and salt in a mixing bowl. Add just enough water to form a stiff dough.

Divide the dough into 12 equal portions. Roll out each portion on a floured surface into a very thin round.

Heat the oil to 180°C|360°F in a deep fryer or a deep heavy-based pan.

Drop each portion, 1 at a time, into the hot oil, then give it a quick twist in the centre with a long-handled fork, holding the fork in the dough until it sets slightly. Rotate the fork, flattening the tines against the dough to form an 'ear'. Remove the fork. Turn the ears around in the oil until golden brown. Drain on absorbeent kitchen paper.

Combine the syrup and pecans in a heavy-based pan over a low heat and cook, stirring, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (114°C|238°F on a sugar thermometer).