Rum Glazed Spiced Pecans Recipes

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 PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

SPICED PECANS

Steps:

• Whip egg white and cold water until frothy in bowl.
• Add pecans and stir until completely coated.
• In another bowl, mix salt, cinnamon, and sugar. Add in pecans and stir until completely coated.
• Pour into single layer on cookie sheet.
• Bake at 225 for 1 hour, stirring every 15 minutes.
• Cool completely before storing.
• Enjoy!

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.

SPICED PECANS WITH RUM GLAZE

Steps:

• 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and spread the pecans on it in an even layer; toast for 4 minutes, rotate the pan, and continue to toast until fragrant and the color deepens slightly, about 4 minutes longer. Transfer the baking sheet with the nuts to a wire rack. 2. FOR THE SPICE MIX: While the nuts are toasting, stir the sugar, salt, cinnamon, cloves, and allspice together in a medium bowl; set aside. 3. FOR THE GLAZE: Bring the rum, vanilla, brown sugar, and butter to a boil in a medium saucepan over medium-high heat, whisking constantly. Stir in the toasted pecans and cook, stirring constantly with a wooden spoon, until almost all the liquid has evaporated, about 1 1/2 minutes. 4. Transfer the glazed pecans to the bowl with the spice mix; toss well to coat. Return the glazed spiced pecans to the parchment-lined baking sheet to cool.