On Sat, 23 Dec 2006 12:18:53 -0800, sf rummaged among random neurons
and opined:

>On 23 Dec 2006 12:00:22 -0800, "Jude" > wrote:
>
>>baked brie with apples and candied nuts
>
>You do things easily.... what is your method for candying nuts?

You're not replying to my post, but I'll give you a nice candied nut
recipe anyway <g> (I'll be making this tomorrow to go with an old
fashioned Waldorf Salad):

Title: Sweet And Spicy Candied Pecans
Categories: appetizers
Yield: 1 1/2 cups

nonstick vegetable oil spray
3 tb light corn syrup
1 1/2 tb sugar
3/4 ts salt
1/4 ts freshly ground black pepper
1/8 ts cayenne pepper
1 1/2 c pecans

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine
corn syrup and next 4 ingredients in large bowl. Stir to blend. Add
pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes.
Using fork, stir pecans to coat with melted spice mixture. Continue
baking until pecans are golden and coating bubbles, about 10 minutes.
Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can
be made 3 days ahead. Store airtight at room temperature.)


(Save yourself a step, bake them on foil then lift the foil from the
pan and separate the pecans with a fork. No pan to clean!)

Contributor: Bon Appétit

Terry Pulliam Burd

--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"