Spiced Pecans with Rum Glaze
One taste of these Spiced Pecans will get you into a cozy fall mood where you will want to light a fire and declare it Hugge season. I’ve made these for years and they are always a crowd favorite. From family dinners to farm events, people of all ages and with different food preferences love them. Snack on them by themselves or try them over vanilla ice cream for dessert, or (my favorite) chop them up and sprinkled on your morning oatmeal. They have layers of dimension that just make you want to smile. Enjoy!
Ingredients
2 cups raw pecan halves
SPICE MIX
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
RUM GLAZE
1 tablespoon rum, preferably dark
2 teaspoon vanilla extract
1 teaspoon brown sugar
1 tablespoon unsalted butter
Preheat your oven to 350. Line a rimmed baking sheet with parchment paper and add the pecans. Toast for 4 minutes then rotate the pan and stir the nuts. Toast for another 4 minutes until the pecan deeply in color and become aromatic.
For the spice mix. While the nuts are toasting, mix in all the spices into a medium bowl. Set aside.
For the Glaze. Bring the rum, vanilla, brown sugar, butter to a boil in a medium saucepan. Whisking constantly. Stir in the toasted pecans and stir with a wooden spoon to make sure all the nuts are shiny with the glaze.
Transfer the glazed nuts to the bowl with the spices and toss to coat evenly. Store in an airtight container for up to 5 days (I’ve stored longer).
The recipe is from Cook’s Illustrated cookbook.
Enjoy!