Spiced Vanilla Pecans - cooking recipe

Ingredients

1 lb pecan halves
6 cups water
1/2 cup superfine sugar (see Note)
3 tablespoons sweet butter, melted
1 tablespoon corn syrup (light preferably)
1 tablespoon vanilla extract (splurge on the real stuff)
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (I use my Microplane Zester)
1/4 teaspoon ground allspice
1/8 teaspoon fresh ground pepper

Preparation

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.
You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
In a large pot, 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 hours.
Preheat the oven the 325 degrees F.
Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off).
Bake the nuts for 30 minutes, stirring every 5 minutes.
The nuts should brown nicely.
I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
However, they won't actually get crisp until they cool.
Meanwhile, combine all the spices in a large bowl.
The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
Cool thoroughly, and store in an airtight container.