d’oh!
I think Lyle’s is more magically delicious for an application like that but otherwise I find liquid sweeteners mostly interchangeable if you account for flavor and viscosity. Lyle’s is maybe a bit thicker than honey, which is thicker than regular corn syrup, which is thicker than maple syrup …
I worked for a woman who had a candied nuts recipe that used brown rice syrup. IIRC, you warmed a small amount of syrup, coated the nuts with it, then added a brown sugar, salt, & spices mix that stuck to the syrup. Then bake until nuts are roasted and sugars/syrup has cooked to a candy shell. The brown rice syrup is more neutral in flavor than honey and doesn’t carry the stigma of corn syrup.
