Rum Glazed Spiced Pecans Food

SWEET & SPICY GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Butter a large, heavy cookie sheet.
• In a small, heavy saucepan, combine first 4 ingredients.
• Over medium heat, stir until sugar dissolves and mixture comes to a boil.
• Boil 2 minutes.
• Add pecans and stir until they are coated with the mixture, about 1 minute.
• Transfer pecans to the cookie sheet, spreading evenly into a single layer.
• Bake until pecans are just starting to brown, about 13 minutes.
• Transfer to another cookie sheet that is lined with wax paper.
• Separate the pecans and cool completely.
• Store in an airtight container.

SPICY GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
• In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

RUM-GLAZED SPICED PECANS

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.

RUM GLAZED SPICED PECANS

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.).