Rum Glazed Spiced Pecans Recipes

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RUM-GLAZED SPICED PECANS



Rum-Glazed Spiced Pecans image

Make and share this Rum-Glazed Spiced Pecans recipe from Food.com.

Provided by lazyme

Categories     Nuts

Time 15m

Yield 2 cups

Number Of Ingredients 10

2 cups pecan halves, lightly toasted
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
2 tablespoons dark rum
2 teaspoons vanilla extract
1 teaspoon brown sugar
1 teaspoon unsalted butter

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.

RUM GLAZED SPICED PECANS



Rum Glazed Spiced Pecans image

This recipe is straight from my ATK cookbook because, why mess with perfection? The only change that I would make to this recipe is to quadruple it so that I can give one batch away and keep the other three for myself. I guess you COULD substitute all vanilla for the rum, but why?

Provided by NanciY

Categories     < 30 Mins

Time 23m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 11

2 cups pecans
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
rum glaze
1 tablespoon rum, preferably dark
2 teaspoons vanilla
1 teaspoon brown sugar
1 tablespoon butter

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.).

Nutrition Facts : Calories 223, Fat 21.1, SaturatedFat 2.6, Cholesterol 3.8, Sodium 231.1, Carbohydrate 7.8, Fiber 2.7, Sugar 4.9, Protein 2.5

GLAZED SPICY CINNAMON PECANS



Glazed Spicy Cinnamon Pecans image

This makes a great gift. Put pecans in mason jar and tie lid with ribbon or raffia. My family and friends love them and request them every holiday. Easy and inexpensive gift. Adjust spice to your liking.

Provided by Arlene Verret Noble

Categories     Appetizers and Snacks     Nuts and Seeds

Time 45m

Yield 16

Number Of Ingredients 6

½ cup butter, melted
1 cup white sugar
3 large egg whites, lightly beaten
1 teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste
4 cups pecan halves

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.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 16.8 g, Cholesterol 15.3 mg, Fat 27.2 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 51.3 mg, Sugar 13.7 g

SPICY GLAZED PECANS



Spicy Glazed Pecans image

We eat these spicy glazed pecans tossed on salads. They're also a nice addition to nut/trail mixes!

Provided by FAIRUZAH

Categories     Appetizers and Snacks     Nuts and Seeds

Time 30m

Yield 6

Number Of Ingredients 4

¼ cup white sugar
1 tablespoon water
½ teaspoon cayenne pepper
1 ½ cups pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
  • In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 12.5 g, Fat 21.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 0.1 mg, Sugar 9.5 g

GLAZED SPICED RUM POUND CAKES



Glazed Spiced Rum Pound Cakes image

My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. -Christine Russell, Littleton, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 16

1 cup butter, softened
2 cups packed brown sugar
5 large eggs, room temperature
1/3 cup spiced rum
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 teaspoons water
2 teaspoons spiced rum
1/2 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 161mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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