Spiced Pecans with Rum Glaze

By cortanez

Ingredients

• SPICE MIX:
• 2 cups (8 ounces) raw pecan halves
• 2 tablespoons sugar
• 3/4 teaspoon kosher salt (preferred, but can substitute with table salt - just reduce the amount used by half)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• RUM GLAZE:
• 1 tablespoon rum, preferably dark
• 2 teaspoons vanilla extract
• 1 teaspoon light or dark brown sugar
• 1 tablespoon unsalted butter

Details

Servings 2

Preparation

Step 1

1. Adjust oven rack to the middle position and heat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and spread the pecans on it in an even layer. Toast for 4 minutes, rotate the pan, and continue to toast until fragrant and the color deepens slightly, about 4 minutes longer. Transfer the baking sheet with the nuts to a wire rack.
2. FOR THE SPICE MIX: While the nuts are toasting, stir the sugar, salt, cinnamon, cloves, and allspice together in a medium bowl; set aside.
3. FOR THE GLAZE: Bring the rum, vanilla, brown sugar, and butter to a boil in a medium saucepan over medium-high heat, whisking constantly. Stir in the toasted pecans and cook, stirring constantly with a wooden spoon, until the nuts are shiny and almost all the liquid has evaporated, about 1 1/2 minutes.
4. Transfer the glazed pecans to the bowl with the spice mix; toss well to coat. Return the glazed and spiced pecans to the parchment-lined baking sheet to cool. (The nuts can be stored in an airtight container for up to 5 days.)