Blanch pecan halves in boiling water for 30 seconds. Drain and allow to dry, 1 to 2 minutes.
In a medium stainless steel mixing bowl, toss the pecans with the sugar together to coat evenly. Working in 8 oz. batches, fry in a heated 350°F deep-fryer up to 1 minute, or until crunchy. Drain and place on parchment paper to cool.
Store candied pecans in a tightly sealed container until needed, up to one week.