Cut margarine into flour, add eggs one at a time, kneading dough until smooth. Cut off pieces of dough and roll about 1/4" diameter. Cut into 1" pieces and fry in hot oil, stirring constantly until golden brown. Remove Pignolata to drain on a brown paper bag. Melt 1 cup sugar until golden brown. Add about 3 cups Pignolata, stirring until kernels are coated. Remove from pan on to counter dampened with water and with wet hands, form Pignolata into 3" clusters.