Warm-Spiced Pecans with Rum Glaze
Makes about 2 cups
NOTE: Store spiced nuts in an airtight container for up to 5
days.
2 cups raw pecan halves (8 ounces)
Warm Spice Mix
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
Rum Glaze
1 tablespoon rum, preferably dark
2 teaspoons vanilla extract
1 teaspoon brown sugar
1 tablespoon unsalted butter
INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper and spread nuts in even layer. Toast 4 minutes, rotate pan, and continue toasting until fragrant, about 4 minutes. Transfer baking sheet to wire rack.
2. Stir together ingredients for spice mix in medium bowl and set aside.
3. Bring rum, vanilla, sugar, and butter to a boil in medium saucepan, whisking constantly. Stir in toasted nuts and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 11/2 minutes. Transfer nuts to bowl with spice mix and toss to coat well. Return nuts to parchment-lined baking sheet to cool.
VARIATION:
Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
Following recipe for Warm-Spiced Pecans with Rum Glaze, replace pecans with 11/4 cups sliced almonds, 2/3 cup roasted unsalted peanuts, and 1/4 cup raw pumpkin seeds. Toast almonds for 4 minutes, then add peanuts and pumpkin seeds to baking sheet and toast 4 minutes longer.
Replace Warm Spice Mix with 1 tablespoon sugar, 1 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/8 teaspoon cayenne, and 1/8 teaspoon garlic powder. Replace rum and vanilla with 2 tablespoons water.