*  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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