Spiced Candied Nuts

I have been making candied nuts for years, using just sugar and water to coat them.  The idea of adding spices to the candy coating is the new part for me.  It takes candied nuts to a totally different level.  It is very easy to do, but it does require focused attention during the process.  So far I've used this recipe to candy pecans and almonds.  My husband likes the pecans best, but both are delicious and addictive.   The spices used in the recipe are cinnamon, ginger and cardamom.  I don't used cardamom a lot, but I think its addition to this recipe makes the nuts extra special.

Spiced Candied Nuts

2 cups pecans or almonds, roasted and lightly salted
1 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom

Combine the nuts, sugar and water into a large pan over high heat.  Bring the mixture to a boil, stirring frequently.  Meanwhile, mix the spices in a small bowl.  When the mixture begins to boil add the spices.  Continue to stir until the water evaporates completely.  When the mixture looks all bubbly and there is no more syrup in the pan, turn off the heat and stir until the sugar seizes up and the nuts are covered with crystallized sugar.

Turn nuts out onto a parchment lined baking sheet and spread into an even layer to cool. (Be very careful because the nuts will be very hot.)  Cool completely before storing in an airtight container.