Warm-Spiced Pecans with Rum Glaze

Name: Warm-Spiced Pecans with Rum Glaze
Yield: Serves 8 (Makes about 2 cups)
Ingredients: 2 cups, raw pecan halves (8 ounces); 2 tablespoons, granulated sugar; 3/4 teaspoon, kosher salt; 1/2 teaspoon, ground cinnamon; 1/8 teaspoon, ground cloves; 1/8 teaspoon, ground allspice; 1 tablespoon, rum, preferably dark; 2 teaspoons, vanilla extract; 1 teaspoon, light brown sugar or dark brown sugar; 1 tablespoon, unsalted butter

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Appears in Cook's Illustrated November/December 1999, America's Test Kitchen TV

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We discovered how to get maximum flavor with minimum mess.

SERVES8 (Makes about 2 cups)

TIME45 minutes, plus 20 minutes cooling

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WHY THIS RECIPE WORKS

While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, ...

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