Candied Madeira Nuts

This recipe is great when made with pecans, walnuts and hazelnuts.

Makes 2 cups

• 2 cups pecans, walnuts and/or hazelnuts
• 2 tablespoons sugar
• ¾ teaspoon salt
• ½ teaspoon cinnamon, ground
• ¼ teaspoon cloves, ground
• ¼ teaspoon allspice, ground
• ¼ cup Madeira wine
• 2 teaspoons vanilla extract
• 1 teaspoon brown sugar
• 1 teaspoon unsalted butter

1. Toast the nuts on a cookie tray in a 325°F oven until lightly browned, approximately 10-15 minutes.
2. While nuts are toasting, stir together sugar, salt, cinnamon, cloves and allspice in a medium bowl; set aside.
3. Combine Madeira, vanilla, brown sugar and butter in a medium saucepan and bring to a boil over medium-high heat, whisking constantly. Stir in toasted nuts and continue to cook while stirring constantly with a wooden spoon, about 1½ minutes, until nuts are shiny and almost all the liquid has evaporated.
4. Transfer glazed nuts to the bowl with the spice mix; toss well to coat. Transfer the glazed and spiced nuts to a cookie sheet lined with wax paper to cool.
5. Serve with salads and cheese plates.