Best Rum Glazed Spiced Pecans 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.

GLAZED SPICY CINNAMON PECANS

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.

GLAZED SPICED RUM POUND CAKES

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.

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.).