Rum Glazed Spiced Pecans Recipes

Steps:

• 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 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
• Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
• Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

Steps:

• Preheat the oven to 400'.
• Line a rimmed baking sheet with parchment, spray with cooking spray.
• Spread pecans in an even layer and toast for 4 minutes.
• Stir well, spread evenly and bake another 4 minutes or until fragrant.
• While nuts are toasting, combine spices in a large bowl, stir well and set aside.
• In a medium saucepot, combine rum, vanilla, brown sugar and butter and cook on medium heat until simmering.
• Stir in nuts and cook over medium heat, stirring constantly until most of the liquid is evaporated and the nuts are shiny.
• Immediately add the nuts into the bowl of spices and toss well. Spread onto parchment lined baking sheet and cool completely.
• Can be kept in a sealed container for up to two weeks. (But don't worry, they won't last that long.).