Cook’s Notes: These nuts are even better when cooled to room temperature. They are great eaten out of hand. Sally Sampson recommends serving them with orange slices, as a garnish on coconut cake, or sprinkled over ice cream sundaes. If you don’t want to use rum, the Ochef site says, “Rum is distilled from molasses or cane syrup, so your best bet could be a mixture of molasses thinned with pineapple juice or white grape juice.”
3 cups pecan halves
Heat oven to 350F. Spread pecans in a single layer on an ungreased baking pan and bake for 10 to 12 minutes until lightly toasted.
3 Tablespoons granulated sugar
1.5 teaspoons kosher salt
1.5 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/8 teaspoon ground allspice
3 Tablespoons dark rum
1 Tablespoon vanilla extract
1.5 teaspoon brown sugar
1.5 teaspoon unsalted butter
Line a baking sheet with parchment paper. To make the spice mix, place the spices in a small bowl and mix to combine.
To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat. Add the toasted pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight. Makes 3 cups.