Spiced Nuts Glace
From: Kitchenlink
rec.food.cooking/Nancy Dooley
Makes about 2 lbs.

Here's a favorite recipe (of people who come over at Christmas, anyway) for Christmas-gift candy. I haven't ever tried it because I'm so allergic to nuts; but I think I may trie it this year using almonds and cashews, which are the two kinds I can eat. It is not, NOT, for someone with dentures.

3 cups unsalted mixed nuts (about 1 pound)
1 cup sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 cup light corn syrup
1/2 cup water
2 Tbsp. butter

Spread nuts in shallow pan and heat 10 minutes at 350 deg. F. Combine sugars, salt, spices, corn syrup and water in saucepan. Heat, stirring constantly, over low heat until sugars dissolve; then cook, without stirring, to 300 deg. F. on candy thermometer. Stir in nuts and butter until nuts are evenly coated. Spread evenly in 15 x 10 x 1 inch jelly roll pan which has been well-buttered. Cool completely. Break into bite-size pieces. Store in tightly covered container.

Notes: Notice the pan has an edge on it (1 inch); this recipe is guaranteed to not glop all over your fridge (it doesn't even go in the fridge); but you have to be sure the candy thermometer gets to 300 degrees.) I keep meaning to add some baking soda at the end of the cooking stage - like one does for peanut brittle - to see if I can get it a little less dangerous to bite into - but haven't tried it yet. It seems to be real popular the way it is.