Rumpecans Recipes
RUM-GLAZED SPICED PECANS
Make and share this Rum-Glazed Spiced Pecans recipe from Food.com.
Provided by lazyme
Categories Nuts
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper.
- To make the spice mix, place the spices in a small bowl and mix to combine.
- To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
- Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
- Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
RUM GLAZED SPICED PECANS
This recipe is straight from my ATK cookbook because, why mess with perfection? The only change that I would make to this recipe is to quadruple it so that I can give one batch away and keep the other three for myself. I guess you COULD substitute all vanilla for the rum, but why?
Provided by NanciY
Categories < 30 Mins
Time 23m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400'.
- Line a rimmed baking sheet with parchment, spray with cooking spray.
- Spread pecans in an even layer and toast for 4 minutes.
- Stir well, spread evenly and bake another 4 minutes or until fragrant.
- While nuts are toasting, combine spices in a large bowl, stir well and set aside.
- In a medium saucepot, combine rum, vanilla, brown sugar and butter and cook on medium heat until simmering.
- Stir in nuts and cook over medium heat, stirring constantly until most of the liquid is evaporated and the nuts are shiny.
- Immediately add the nuts into the bowl of spices and toss well. Spread onto parchment lined baking sheet and cool completely.
- Can be kept in a sealed container for up to two weeks. (But don't worry, they won't last that long.).
Nutrition Facts : Calories 223, Fat 21.1, SaturatedFat 2.6, Cholesterol 3.8, Sodium 231.1, Carbohydrate 7.8, Fiber 2.7, Sugar 4.9, Protein 2.5
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