It's that time of year here in the ole US of A where it's impossible to find a parking space at the grocery store and what you don't want is fully stocked and what you do want...
Thus begins a series of posts (I'm so optimistic about my intentions) containing family-favorite recipes.
Today, Spiced Pecans, first introduced to our family by virtue of Jay's (son-in-law) noble roots in Birmingham, Alabama, and posted, along with a number of her other excellent recipes, at daughter Miranda's (and Jay's) website. Served these at a book party for Wangchuk Meston's remarkable memoir, Comes the Peace and got so many requests for the recipe that I sent it out to everyone who came.
You probably weren't there (ok, I know a few of you were) so here it is again on the jump page.
And, oh, they're quick and easy. Shopping the ingredients is only time-consuming part.
Warm-Spiced Pecans with Rum Glaze
Makes about 2 cups
Really good in salads or just on their own. A holiday favorite in our house.
2 cups raw pecan halves (8 ounces)
Warm Spice Mix
2 tablespoons granulated sugar
¾ teaspoon kosher salt
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8teaspoon ground allspice
Rum Glaze
1 tablespoon rum, preferably dark
2 teaspoons vanilla extract
1 teaspoon light brown sugar or dark brown sugar
1 tablespoon unsalted butter
Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.
2. For the spice mix: While nuts are toasting, stir together sugar, salt, cinnamon, cloves, and allspice in medium bowl; set aside.
3. For the glaze: Bring rum, vanilla, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted pecans and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.
4. Transfer glazed pecans to bowl with spice mix; toss well to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).
