Best Burnt Sugar Pecan Rum Sauce Recipes

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.

BUTTER RUM CANDIED PECANS

Steps:

• 1. Preheat the oven to 325 degrees. Place the pecan halves, sugar, melted butter, rum flavoring, salt, and water in a bowl and mix together.
• 2. Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper. Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
• 3. Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes. Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

FAVORITE PECAN PIE WITH RUM

Steps:

• 1. Preheat oven to 325 degrees F. I used Pillsbury refrigerated Pie Crust. Follow directions on package to line pie plate. NOTE: I did add my own spin to this recipe by combining light and dark syrups, & using Vanilla Bean Paste instead of vanilla extract & added the nuts to the pie crust and allowed them to float to the surface.
• 2. These are some of the ingredients I used for the pie. Combine melted butter, sugar & corn syrup in a medium size sauce pan. Cook over low heat, stirring constantly until sugar dissolves & no granules remain in sauce pan.
• 3. Then pour mixture into a large bowl and allow to cool at least 5-7 minutes or so. NOTE: COOLING THE MIXTURE FIRST, PREVENTS THE EGGS FROM BEING SCRAMBLED WHEN YOU ADD THEM IN. Then add in the 4 eggs, salt, vanilla Bean paste or extract,& Rum & beat until well blended.
• 4. Shape pie crust into pie plate, then prick with a fork, making sure pie crust conforms to shape of plate. Crimp Edges of crust. Add the pecan halves to the pie plate.
• 5. Pour filling carefully into pie plate over the pecan halves, pecan halves will slowly begin to rise to the top. Place pie in preheated 325 degree F. oven and bake for 50 to 55 minutes. Serve warm or cold. Allow pie to at least come to room temperature before slicing. Serve with cool whip or ice cream if desired.
• 6. I baked 2 pies at once and they turned out perfectly. The recipe I have given is for one pie.

RUM PECAN PIE

Steps:

• Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves .
• Cool slightly .
• Add eggs, vanilla, rum, and salt to mixture, mix well .
• Pour filling into pastry shell and top with pecan halves .
• Bake at 325 degrees for 55 minutes or until set .
• Serve warm or cold .

BUTTERED RUM AND SPICED PECAN CHEESECAKE

Steps:

• Heat oven to 325°F Lightly butter rimmed baking sheet. Whisk egg white until foamy in medium bowl. Whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to coat. With slotted spoon, place pecans on baking sheet in single layer.
• Bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. Cool completely. (Pecans can be made 3 days ahead. Cover and store at room temperature.).
• Wrap outside of 10-inch springform pan with heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. Bake 10 to 12 minutes or until a shade darker and fragrant. Cool on wire rack.
• Beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. Beat in eggs one at a time until just blended. Beat in rum and vanilla. Pour into crust. Place 16 spiced pecan halves around edge of batter. (Do not press into batter.) Place springform pan in large shallow roasting or broiler pan. Add enough hot water to come halfway up sides of springform pan.
• Bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate overnight. Serve with additional spiced pecans. Store in refrigerator.

BURNT-SUGAR PECAN RUM SAUCE

Steps:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Tilt pan and carefully pour in water, then cream and rum (mixture will bubble up and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in pecans and serve sauce warm.