Warmed-Spiced Pecans with Rum Glaze

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.

One Year Ago: Chocolate Marshmallow Surprise Cookies 

Warmed-Spiced Pecans with Rum Glaze

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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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

Source: adapted from Tracey’s Culinary Adventures, originally from Cook’s Illustrated, November 1999

This entry was posted in Appetizers, Dessert and tagged , , , , . Bookmark the permalink.

10 Responses to Warmed-Spiced Pecans with Rum Glaze

  1. I would stand in line for those, but I do appreciate the recipe.

  2. The Teenage Taste says:

    Oooh this sounds fabulous. I’m not a huge fan of pecans, but I bet this would also be great with almonds and cashews! Yum!

  3. These sound so good – I´d probably have to use almonds as that what is in abundance here, but I bet they would still be great!

  4. suzy woozy says:

    I have been looking for this recipe for a long time. Sure going to try it now…

  5. ChgoJohn says:

    I can see myself putting a bowl of these on a table and, without so much as saying a word, they would be gone in 10 minutes. I think I’ll do some research to see if my prophesy comes true. 🙂

  6. Rum glaze? Wow! I love pecans and posted a Maple & Sea Salt recipe last week. I will definitely give these a try also! thanks!

  7. iamahoneybee says:

    this sounds amazing! I love glazed nuts. Perfect holiday snack, or gift

  8. Lacy says:

    These sound delicious! I think I might try this and add some crushed spiced pecans to one of my dishes! Thanks for the recipe! 🙂

  9. Myrthe says:

    I’ve made these for my Christmas Eve dinner tomorrow.. I really hope they’ll last that long! They’re absolutely delicious, thanks for the recipe!

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