If you have been to a mall during the holiday season, many state fairs and sporting events then you have smelled the amazingly enticing aroma of roasted nuts. This time of year I look forward to purchasing a cone to devour while holiday shopping. Every time I see the roasted nut cart there is always an incredibly long line of people waiting to purchase these addicting nuts. Every time I tell myself there is no way I am going to stand in that line, but of course I always do! 😉 These nuts require minimal ingredients and are so easy to make! This recipe makes pecans with a light glaze and a coat of spices. If you like the thick and crunchy candy-like coating then check out my Cinnamon Roasted Almonds here. With Thanksgiving right around the corner these nuts would make a great addition to your holiday table.
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Warmed-Spiced Pecans with Rum Glaze
- 2 cups raw pecan halves (8 ounces)
For the Warm Spice Mix:
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon nutmeg
For the Rum Glaze:
- 1 tablespoon rum , preferably dark
- 2 teaspoons vanilla extract
- 1 teaspoon light brown sugar or dark brown sugar
- 1 tablespoon unsalted butter
- Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer baking sheet to wire rack to cool slightly.
- While nuts are toasting, make the spice mix by stirring together the sugar, salt, cinnamon, cloves, allspice and nutmeg in a medium bowl; set aside.
- In medium saucepan over medium-high heat, bring rum, vanilla, brown sugar, and butter to boil, whisking constantly. Stir in toasted pecans and cook, stirring constantly, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.
- Transfer glazed pecans to bowl with spice mix; toss to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool. Store in an airtight container for up to 5 days.
Yields: 2 cups