sugar & spice candied nuts

original recipe courtesy gourmet, 2005

makes about 2 1/2 cups

1 tablespoon unsalted butter plus additional for greasing parchment
1/4 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
rounded 1/4 teaspoon kosher salt
2 cups mixed nuts
special equipment: parchment paper

put oven rack in middle position and preheat oven to 350°f. line a large baking sheet with parchment paper and lightly butter parchment.

stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. add nuts and cook, stirring constantly, 3 minutes. spread nuts in 1 layer on lined baking sheet, separating any clumps. bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.

cooks' note:
candied nuts keep in an airtight container at room temperature 1 week.