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Recipe #2: Warm-Spiced Pecans with Rum Glaze

Makes about 2 cups

  • 2 cups raw pecan halves (8 ounces)
  • Warm Spice Mix
  • 2 tablespoons granulated 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 light brown sugar or dark brown sugar
  • 1 tablespoon unsalted butter
  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.

    2. For the spice mix: While nuts are toasting, stir together sugar, salt, cinnamon, cloves, and allspice in medium bowl; set aside.

    3. For the glaze: Bring rum, vanilla, brown sugar, and butter 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 1½ minutes.

    4. Transfer glazed pecans to bowl with spice mix; toss well to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).

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