1/2 cup superfine sugar (not confectionery
3 tablespoons unsalted butter, melted
1 tablespoon light corn
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
In a large saucepan, boil the pecans in the water for 1 minute. Drain well.
While they're still hot, toss them in a large bowl with the sugar, melted
butter, corn syrup and vanilla extract. Mix well and let the nuts sit, covered,
for at least 12 hours, up to 24.
Heat the oven to 325 degrees F.
Put the nuts on a rimmed cookie sheet. Bake them for 30 minutes, stirring
them every 5 minutes. The nuts should be well browned - though I realize they
start out brown, so what you're looking for is a darker brown - and crisp-looking.
Of course they won't really be crisp until they're cool.
Meanwhile, combine all the spices in a large bowl. The instant the nuts
are done, add them to the spices and toss until they're well coated.
Pat the nuts back down on the cookie sheet in a single layer, so that they
can cool without clumping. Cool them thoroughly and store airtight.