Rum Spiced Pecans Or Almonds
From mellian 16 years ago
- 12 minutes to make
- Serves 8
This stuff isn't safe around me after I've made it. I could eat the whole batch in one sitting.
Ingredients
- 2 cups raw pecan halves or almonds shopping list
- spice Mix: shopping list
- 2 tablespoon. sugar shopping list
- 3/4 teas. kosher salt shopping list
- 1/2 teas. ground cinnamon shopping list
- 1/8 teas. ground cloves shopping list
- 1/8 teas. ground allspice shopping list
- rum Glaze: shopping list
- 1 tablespoon. dark rum (I use Meyers) shopping list
- 2 teas. vanilla extract shopping list
- 1 teas. brown sugar shopping list
- 1 tablespoon. butter shopping list
How to make it
- Preheat oven to 350. Line rimmed baking sheets with parchment or waxed paper and spread pecans in an even layer; toast 4 minutes, rotate pan, and continue to roast 4 minutes
- longer. Transfer sheet to a wire rack.
- While the nuts are roasting, put spice mix ingredients in a bowl and mix.
- Bring glaze ingredients to a boil in a medium saucepan, whisking constantly. Stir in pecans and cook, stirring constantly with wooden spoon, until nuts are shiny and
- almost all the liquid has evaporated, about 1-1/2 minutes.
- Transfer glazed nuts to bowl with spice mix; toss well to coat. Return nuts to parchment-lined sheet to cool.
- Mel's notes: I double the glaze.
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