Source: Beat That by Ann Hodgman

1 pound whole pecan halves
6 cups water
1/2 cup superfine sugar (not confectionery 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.

Preheat the oven to 325 degrees F. Put the nuts on a rimmed cookie sheet. Bake them for 30 minutes, stirring them every 5 minutes. The nuts should be well browned - though I realize they start out brown, so what you're looking for is a darker brown - and crisp-looking. Of course they won't really be crisp until they're cool.

Meanwhile, combine all the spices in a large bowl. The instant 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.