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1
Note: If you don't have superfine sugar (in Britspeak: caster sugar) then you can whirl regular granulated sugar in the food processor for about 5 minutes.
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2
You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
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3
In a large pot, boil the pecans in the water for 1 minute.
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4
Drain well.
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5
While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
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6
Mix well and let the nuts sit, covered, for at least 12 hours, up to 24 hours.
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7
Preheat the oven the 325 degrees F.
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8
Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off).
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9
Bake the nuts for 30 minutes, stirring every 5 minutes.
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10
The nuts should brown nicely.
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11
I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
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12
However, they won't actually get crisp until they cool.
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13
Meanwhile, combine all the spices in a large bowl.
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14
The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
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15
Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
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16
Cool thoroughly, and store in an airtight container.
