Ingredients
Scale
- 2 cups raw pecan halves
For the sweet spiced sugar mix:
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cloves
For the butter rum vanilla glaze:
- 1 Tablespoon golden rum
- 1 Tablespoon vanilla
- 1 Tablespoon butter
- 1 teaspoon brown sugar
Instructions
- 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.