This recipe converted me— I never used to really like nuts. But rum, sugar & spice– a delicious combination. Perfect for cocktail/holiday parties. Quick & easy.
From America’s Test Kitchen
2 cups (8 ounces) raw pecan halves
2 tablespoons sugar
3/4 teaspoon kosher salt (if using table salt, reduce amount by half)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 tablespoon rum, preferably dark
2 teaspoons vanilla extract
1 teaspoon light or dark brown sugar
1 tablespoon unsalted butter
1. Adjust an over rack to the middle position and heat the oven to 350 degrees. Line a rimmed sheet w. parchment paper and spread pecans on it in an even layer. Toast for 4 mins, rotate pan, and continue to toast until fragrant and the color deepens slightly, about 4 mins 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 (mine took less than this).
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.