Spiced Pecans to the Rescue

Yep, this year "I am that girl". The one that coped out and gave nuts for Christmas. How lame. How unoriginal. Although, I must say the salty, sweet, spicy, crunch will keep you coming back for more. (And licking your fingers too.) So because of that, I figured they were worth a posting... enjoy.

Spiced Pecans with Rum Glaze
courtesy of Cooks Illustrated

2 c. raw pecan halves

Spice Mix:
2 TBS. sugar
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground allspice

Rum Glaze:
1 TBS. dark rum
2 tsp. vanilla extract
1 tsp. brown sugar
1 TBS. unsalted butter

Preheat oven to 350. Spread pecans out evenly onto a cookie sheet. Toast for 4 minutes, then rotate the pan and toast 4 minutes longer. You want the nuts to lightly deepen in color and become fragrant.

While the nuts are toasting. Place the spice mix ingredients in a bowl, set aside. Melt the rum glaze ingredients in a pot over medium heat. Bring to a boil.

Remove the nuts from the oven and pour them into your pot of hot rum glaze. Stir constantly with a wooden spoon until the nuts are shiny and almost all the liquid has evaporated. Then transfer them to your spice mix bowl and toss to coat. When finished, spread them back out onto your cookie sheet and allow them to cool.