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.
