Name: Warm-Spiced Pecans with Rum Glaze
Total time: 1 h 5 min
Ingredients: 2 cups raw pecan halves (8 ounces); 2 tablespoons granulated sugar; 3/4 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon ground allspice; 1 tablespoon rum , preferably dark; 2 teaspoons vanilla extract; 1 teaspoon light brown sugar or dark brown sugar; 1 tablespoon unsalted butter

Why This Recipe Works

While developing a tasty but neat spiced nuts recipe, 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. A third method, covering the nuts with an egg white mixture, pretty much overwhelmed them with a candylike coating. 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.

Instructions

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.

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, 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.

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).