2 cups raw pecan halves (8 ounces)
For the Warm Spice Mix:
2 tablespoons granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
For the Rum Glaze:
1 tablespoon rum , preferably dark
2 teaspoons vanilla extract
1 teaspoon light brown sugar or dark brown sugar
1 tablespoon unsalted butter
2cupsraw pecan halves, 8 ounces
For the Warm Spice Mix:
2tablespoonsgranulated sugar
3/4teaspoonkosher salt
1/2teaspoonground cinnamon
1/8teaspoonground cloves
1/8teaspoonground allspice
1/8teaspoonnutmeg
For the Rum Glaze:
1tablespoonrum, preferably dark
2teaspoonsvanilla extract
1teaspoonlight brown sugar or dark brown sugar
1tablespoonunsalted butter
Instructions
Heat oven to 350 degrees F. Line a rimmed baking 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 baking sheet to wire rack to cool slightly.
While nuts are toasting, make the spice mix by stirring together the sugar, salt, cinnamon, cloves, allspice and nutmeg in a medium bowl; set aside.
In medium saucepan over medium-high heat, bring rum, vanilla, brown sugar, and butter to boil, whisking constantly. Stir in toasted pecans and cook, stirring constantly, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.
Transfer glazed pecans to bowl with spice mix; toss to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool. Store in an airtight container for up to 5 days.