Rum Glazed Spiced Pecans

12 Days of Christmas Treats- Day 3! I saw this recipe on Emeril and thought it would be great to give in little bags at Christmas time! It only take about 15 minutes to make from start to finish and tastes delicious! A handful of these and a mug of egg nog makes the perfect midnight snack!

Rum Glazed Spiced Pecans
Makes 2 cups

2 cups pecans halves

SPICE MIX:
2 tablespoons sugar
Three-fourths teaspoon kosher salt
One-half teaspoon ground cinnamon
One-eighth teaspoon ground cloves

RUM GLAZE:
1 tablespoon rum or 2 teaspoons imitation rum extract (I used imitation rum extract so these would be kid friendly)
2 teaspoons vanilla extract
1 teaspoon light or dark brown sugar
1 tablespoon butter

1. Adjust the oven rack to the middle position and heat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper and spread pecans in an even layer, toast for 4 minutes, rotate pan, and continue to toast until fragrant and the color deepens slightly, about 4 minutes longer.
2. Transfer the cookie sheet with the nuts to a wire rack. For the spiced nuts: While the nuts are toasting, stir together the sugar, salt, cinnamon, and cloves in medium bowl; set aside.
3. For the glaze: Bring the rum, vanilla, brown sugar and butter to a boil in medium saucepan over medium high heat, whisking constantly.
4. Stir in the toasted pecans and cook, stirring constantly with a wooden spoon until the nuts are shiny and almost all liquid has evaporated, about one and one-half minutes.
5. Transfer the glazed pecans to bowl with spice mix; toss well to coat.
6. Return the glazed and spiced pecans to parchment-lined cookie sheet to cool. The nuts can be stored in an airtight container for up to 5 days.
(Adapted from Emeril Live)

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