SPICED VANILLA PECANS

1 pound whole pecan halves
6 cups water
1/2 cup superfine sugar (not confectioner's or granulated)
3 tablespoons unsalted butter, melted
1 tablespoon light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
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.

WHEN READY TO TOAST AND SEASON THE NUTS:
Preheat the oven to 325 degrees F.

Combine all the spices in a large bowl; set aside.

Put the nuts on a rimmed cookie sheet.

Bake them for 30 minutes, stirring them every 5 minutes. The nuts should be well browned.

The instant that 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
Adapted from source: Beat That! Cookbook by Ann Hodgman