MAKES ABOUT 2 CUPS
The spiced nuts can be stored in an airtight container at room temperature for up to 5 days.
2 |
cups raw pecan halves |
SPICE MIX |
|
2 |
tablespoons sugar |
¾ |
teaspoon table salt |
½ |
teaspoon ground cinnamon |
⅛ |
teaspoon ground cloves |
⅛ |
teaspoon ground allspice |
RUM GLAZE |
|
1 |
tablespoon rum, preferably dark, or water |
1 |
tablespoon unsalted butter |
2 |
teaspoons vanilla extract |
1 |
teaspoon light or dark brown sugar |
1. Adjust an 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 until fragrant and the color deepens slightly, about 8 minutes, rotating the sheet halfway through the baking time. Transfer the baking sheet with the nuts to a wire rack.
2. FOR THE SPICE MIX: While the nuts are toasting, combine all the spice mix ingredients in a medium bowl; set aside.
3. FOR THE RUM GLAZE: Bring the rum glaze ingredients to a boil in a medium saucepan over medium-high heat, whisking constantly. Stir in the pecans and cook, stirring constantly with a wooden spoon, until almost all the liquid has evaporated, about 1½ minutes.
4. Transfer the glazed pecans to the bowl with the spice mix; toss well to coat. Return the glazed spiced pecans to the parchment-lined baking sheet to cool before serving.