Butter Rum Vanilla Spiced Pecans

• Baking & Spices

  • 1 tsp Brown sugar
  • 1/4 tsp Cloves
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1 tbsp Vanilla

• Nuts & Seeds

  • 2 cups Pecan, raw halves

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1 tbsp Golden rum

Found on sumptuousspoonfuls.com

Ingredients

• 2 cups raw pecan halves
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon cloves
• 1 Tablespoon golden rum
• 1 Tablespoon vanilla
• 1 Tablespoon butter
• 1 teaspoon brown sugar

Directions

• Preheat the oven to 350 F. Spread the pecans on a rimmed baking sheet and set in the oven to toast for about 8 minutes, stirring about halfway through to make sure none of them get TOO dark.
• While the pecans are toasting, mix up all the ingredients for the sweet spiced sugar mix in a medium bowl.
• When the pecans are done toasting, remove them from the oven and set aside.
• Heat a medium saucepan over medium heat and add the butter rum glaze ingredients. Whisk constantly once the butter melts until the mixture starts to boil. Add the pecans and stir with a spoon or spatula until the liquid is gone and all the glaze is stuck to the pecans.
• Add the pecans to the sugar mix in the bowl and stir to cover all the pecans. Spread the pecans out on the baking sheet to cool.