Warm-Spiced Pecans with Rum Glaze
Source of Recipe
"Cook's Illustrated Cookbook" from the editors of America's Test Kitchen
Recipe Introduction
"Most spiced nuts are made with a heavily sugared syrup that causes the nuts to clump awkwardly and leaves your hands in a sticky mess. We wanted to develop a recipe that was both tasty and neat. We eliminated two popular methods�boiling the nuts in syrup and tossing them in butter�straight off. The former made the nuts sticky and the latter dulled their flavor. What finally worked was a light glaze made from very small amounts of liquid, sugar, and butter, which left the nuts just tacky enough to pick up a coating of dry spices. We like the crunch and clean flavor of kosher salt in this recipe, but table salt can be substituted�just reduce the amount specified by half."
List of Ingredients
Nuts:
◦ 2 cups pecans (8 ounces)
Spice Mix:
◦ 2 tablespoons sugar
◦ � teaspoon kosher salt
◦ � teaspoon ground cinnamon
◦ ⅛ teaspoon ground cloves
◦ ⅛ teaspoon ground allspice
Glaze:
◦ 1 tablespoon rum, preferably dark
◦ 1 tablespoon unsalted butter
◦ 2 teaspoons vanilla extract
◦ 1 teaspoon brown sugar
Recipe
For the nuts:
Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate baking sheet, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer baking sheet to wire rack.
For the spice mix:
While nuts are toasting, stir together sugar, salt, cinnamon, cloves, and allspice in medium bowl; set aside.
For the glaze:
Bring rum, butter, vanilla, and brown sugar to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted pecans and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1 � minutes.
Transfer glazed nuts to bowl with spice mix; toss well to coat.
Return nuts to parchment-lined baking sheet to cool before serving. (Nuts can be stored at room temperature for up to 5 days.)
Makes about 2 cups
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