RUM-GLAZED SPICED PECANS
Make and share this Rum-Glazed Spiced Pecans recipe from Food.com.
Provided by lazyme
Categories Nuts
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper.
- To make the spice mix, place the spices in a small bowl and mix to combine.
- To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
- Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
- Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
GLAZED SPICED RUM POUND CAKES
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. -Christine Russell, Littleton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 161mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
SPICY GLAZED PECANS
We eat these spicy glazed pecans tossed on salads. They're also a nice addition to nut/trail mixes!
Provided by FAIRUZAH
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
- In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 12.5 g, Fat 21.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 0.1 mg, Sugar 9.5 g
RUM GLAZED SPICED PECANS
This recipe is straight from my ATK cookbook because, why mess with perfection? The only change that I would make to this recipe is to quadruple it so that I can give one batch away and keep the other three for myself. I guess you COULD substitute all vanilla for the rum, but why?
Provided by NanciY
Categories < 30 Mins
Time 23m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400'.
- Line a rimmed baking sheet with parchment, spray with cooking spray.
- Spread pecans in an even layer and toast for 4 minutes.
- Stir well, spread evenly and bake another 4 minutes or until fragrant.
- While nuts are toasting, combine spices in a large bowl, stir well and set aside.
- In a medium saucepot, combine rum, vanilla, brown sugar and butter and cook on medium heat until simmering.
- Stir in nuts and cook over medium heat, stirring constantly until most of the liquid is evaporated and the nuts are shiny.
- Immediately add the nuts into the bowl of spices and toss well. Spread onto parchment lined baking sheet and cool completely.
- Can be kept in a sealed container for up to two weeks. (But don't worry, they won't last that long.).
Nutrition Facts : Calories 223, Fat 21.1, SaturatedFat 2.6, Cholesterol 3.8, Sodium 231.1, Carbohydrate 7.8, Fiber 2.7, Sugar 4.9, Protein 2.5
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