It’s time to make the spiced nuts!
More Chowhound threads. I started the first one.
It says "Many years ago I made what I thought was the perfect candied pecan recipe for my tastes, most likely from Gourmet, but have never found the same one again. I have seen and tried many, and have a collection of recipes, but can’t figure out exactly which one I want to make my own. I know I like sweet-salty-and pretty spicy. I like cumin, I like chipotle powder, I like five spice powder for heat. This year I might try ras el hanout, or quatre epices I got in France last June. I don’t make much candy, but I think those who do have a handle on this;
Some methods call for boiling equal amounts of water with sugar, adding nuts and spices, then baking in the oven at 375. These come closes to what I think I’m looking for. Keep two weeks.
Some use equal amounts of butter and sugar, bake in a 300 degree oven. I think these end up greasy. Keep 5 days.
One uses olive oil, honey and sugar, along with spices; nuts mixed in and cooked for 6 minutes. No baking. I think these turn out too sticky, and only keep 3 days.
Another uses honey and sugar, no oil, bakes at 350. Not sure I like the honey.
Then there are the ones with egg whites. Not the ones I remember, and seem like too much work, too much coating.
Can anyone explain how to think about these recipe variations?
I know there are threads here, and I will link them."