SPICED NUTS

A coating of sugar and spice turns undressed nuts into an elegant gift. This easy recipe was appreciated by busy home-front cooks because they could create something special for a last-minute gift or for one extra package in a box that was going overseas.

⅔ cup packed light brown sugar

⅓ cup water

2 tablespoons corn syrup

⅛ teaspoon salt

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

⅛ teaspoon ground allspice

1⅓ cups mixed unsalted roasted nuts

Lightly oil an aluminum-foil-lined baking sheet.

Bring brown sugar, water, corn syrup, and salt to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook without stirring until the syrup registers 236°F on a candy thermometer.

Remove syrup from heat and stir in vanilla, cinnamon, and allspice. Fold in nuts and spread mixture out as thin as possible on the prepared baking sheet. Cool, break into pieces, and store in an airtight container.

6 (¼-cup) Servings

“Plan for the lunch box when you’re choosing the rest of the next day’s meals. Then its contents will not only round out the other meals, but make good use of foods left from previous meals.”—Good Housekeeping, June 1942