1 cup sugar
1/4 teaspoon salt
1/4 teaspoon allspice
1 teaspoon cinnamon
1/3 cup water
1/4 cup light corn syrup
2 cups pecan halves
1 teaspoon vanilla
Spray 2 cookie sheets with non-stick cooking spray; set aside.
Combine sugar, salt, allspice and cinnamon in a heavy 2-quart skillet; stir well.
Add water and corn syrup to sugar mixture and stir well.
Heat over medium heat until mixture begins to boil, stirring constantly.
Continue to cook, stirring occasionally, until syrup temperature reaches 235 degrees F on
a candy thermometer (soft ball stage).
Remove from heat at once.
Add nuts and vanilla and stir until syrup begins to thicken.
Quickly drop 1 tablespoon coated pecans on prepared cookie sheets using a fork.
Cool spiced pecans and then store in airtight container
No Nutritional Information Available