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    Nutrition Info . . .


    Ingredients Jump to Instructions ↓

    1. 2 cups pecans halves


    3. 2 tablespoons sugar

    4. Three-fourths teaspoon kosher salt

    5. One-half teaspoon ground cinnamon

    6. One-eighth teaspoon ground cloves

    7. One-eighth teaspoon ground allspice

    8. RUM GLAZE:

    9. 1 tablespoon rum, preferably dark

    10. 2 teaspoons vanilla extract

    11. 1 teaspoon light or dark brown sugar

    12. 1 tablespoon butter

    Instructions Jump to Ingredients ↑

    1. Adjust the oven rack to the middle position and heat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper and spread pecans in an even layer, toast for 4 minutes, rotate pan, and continue to toast until fragrant and the color deepens slightly, about 4 minutes longer. Transfer the cookie sheet with the nuts to a wire rack.

    2. For the spice nuts: While the nuts are toasting, stir together the sugar, salt, cinnamon, cloves and allspice in medium bowl; set aside. For the glaze: Bring the rum, vanilla, brown sugar and butter to a boil in 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 liquid has evaporated, about one and one-half minutes.

    3. Transfer the glazed pecans to bowl with spice mix; toss well to coat. Return the glazed and spiced pecans to parchment-lined cookie sheet to cool. The nuts can be stored in an airtight container for up to 5 days.


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