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    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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