Kudos to Cookie Party Winners! Laura for this recipe in the main category, and Jackie Parker (peanut butter balls) and Shauna (pumpkin bars), who tied for best cookie in the gluten-free category. Yay for lots of cookies!
By request, this is the recipe I use for Sweet and Spicy Candied Pecans (from Epicurious.com, *with my modifications):
Nonstick vegetable oil spray
3 tablespoons light corn syrup (*I use 1.5 Tb honey, 1.5 Tb pure maple syrup)
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces (*I'll often use 2)
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.)
Then try very hard not to eat them all...