WARM-SPICED PECANS WITH RUM GLAZE
Most spiced nuts are made with a heavily sugared syrup that causes the nuts to clump awkwardly and leaves your hands in a sticky mess. We wanted to get maximum flavor and balanced sweetness with minimum mess.We tried two popular methods-boiling the nuts in syrup and tossing them in butter-and eliminated both straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, coating the nuts with an egg white mixture, pretty much overwhelmed them with a candy-like coating. What finally worked was a light glaze made from very small amounts of liquid (we like either rum or water), sugar, and butter, which left the nuts just tacky enough to pick up an even, light coating of dry spices.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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).
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