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Warm-Spiced Pecans With Rum Glaze




Source of Recipe


Cook's Illustrated Magazine


Recipe Link: http://www.accessatlanta.com/ajc/living/holidays

List of Ingredients




2 cups (8 ounces) pecan halves
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 tablespoon rum, preferably dark
2 teaspoons vanilla extract
1 teaspoon light or dark brown sugar
1 tablespoon unsalted butter



Recipe



Line a rimmed cookie sheet with parchment paper and spread pecans in an even layer. Bake for 4 minutes, rotate pan and continue to bake until fragrant and color deepens slightly, about 4 more minutes. Transfer cookie sheet to wire rack.

Meanwhile, in a medium bowl, combine sugar, salt, cinnamon, cloves and allspice and set aside. In a medium saucepan, bring rum, vanilla, brown sugar and butter to a boil, whisking constantly.

Stir in toasted pecans and cook, stirring constantly with a wooden spoon, until nuts are shiny and almost all the liquid has evaporated, 1 to 2 minutes. Transfer glazed pecans to bowl with spice mix and toss well to coat. Return pecans to parchment-lined sheet to cool.