*  Exported from  MasterCook  Buster  *
 
                           SPICED VANILLA PECANS
 
 Recipe By     : Ann Hodgman, “Beat That! Cookbook”
 Serving Size  : 12   Preparation Time :
 Categories    : Snacks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *** DAY 1 ***
    1      pound         whole pecan halves
    6      cups          water
      1/2  cup           superfine sugar
    3      tablespoons   unsalted butter -- melted
    1      tablespoon    light corn syrup
    1      tablespoon    vanilla extract
                         *** DAY 2 ***
      1/4  teaspoon      salt
      1/4  teaspoon      ground coriander
      1/4  teaspoon      ground cinnamon
      1/4  teaspoon      nutmeg -- freshly grated
      1/4  teaspoon      ground allspice
      1/8  teaspoon      pepper -- freshly ground
 
 DAY 1: 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.
 
 DAY 2: Preheat 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 and crisp-looking.  (They won't be really 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.
 
 Makes 1 pound.
 
 Notes: From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, page 25.
 
 Typos by K. Hudson Lipin, 09/05/98
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