SPICED PECANS

"A customer in the wine room wants to know what's cooking, when it's going to be ready, and how much it is.”

• 3 cups halved, unsalted, un-roasted pecans 1 cup brown sugar

• 1/4-cup maple syrup

• 1/8-cup water

• 1/8-cup rum

• 1/4-teaspoon salt

• 1/2-teaspoon nutmeg

• 1-teaspoon cinnamon

• 1/4-teaspoon allspice

• 1/8-teaspoon ginger

• 1/2-teaspoon vanilla

• 1/2 teaspoon pecan flavoring

• 1/8-cup butter

In a 350 degree oven, heat nuts in a single layer on a cookie sheet for 10 minutes. Keep warm while preparing the syrup. Combine remain­ing ingredients in a saucepan and heat until all sugar is dissolved. Stir in warmed pecans until well coated.

Remove nuts with a fork and place on foil or wax paper in a single layer. Dot remaining syrup over pecans. Allow to remain at room temperature, very lightly covered overnight or until syrup has har­dened. Store in an airtight container. Makes a little more than 3 cups of sweet nibbles.