Jonathan Perno's Spiced Candied Pecans

Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Bring a large saucepan of water to a boil.

Combine sugar, cinnamon, ginger, dry mustard, salt, cardamom, cayenne and cloves in a medium bowl.

Add pecans to the boiling water and cook just until the water returns to a boil. Drain, shaking off as much excess water as possible. Transfer the pecans to the bowl and toss with the spices until well coated. Spread in an even layer on the prepared pan.

Bake the pecans, stirring occasionally, until toasted and fragrant, 25 to 30 minutes. Let cool for 10 minutes before serving.