Toasted pecans tossed in cinnamon-allspice spice mix with a rum-vanilla glaze.

Ingredients

  • 2 cups raw pecan halves

Spice Mix:

  • 2 tbsp sugar
  • 3/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice

Rum Glaze:

  • 1 Tbsp rum, preferably dark
  • 2 tsp vanilla extract
  • 1 tsp light or dark brown sugar
  • 1 Tbsp unsalted butter

Steps

  1. Preheat oven to 350 degrees.
  2. Line a rimmed baking sheet with parchment paper.
  3. Spread pecans on sheet in an even layer.
  4. Toast 4 min.
  5. Rotate pan and toast till fragrant; about 4 more minutes.
  6. While nuts are toasting, stir spice mix together in a medium bowl and set aside.
  7. Bring rum, vanilla, brown sugar and butter to a boil in a medium saucepan over medium heat; whisking constantly.
  8. Stir in toasted pecans and cook stirring constantly with a wooden spoon until nuts are shiny and almost all liquid has evaporated; about 1 1/2 min.
  9. Transfer glazed pecans to bowl with spice mix, toss well to coat.
  10. Return glazed and spiced pecans to the parchment lined baking sheet to cool.

Notes

  • Nuts can be stored in airtight container for 5 days.
  • Garnish for lettuce salad with pears, blue cheese, roasted chicken and raspberry dressing.