Warm Spiced Pecans with Rum Glaze

2 cups pecans halves

WARM SPICE MIX:

2 Tbs sugar

¾ tsp kosher salt

½ tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground allspice

RUM GLAZE:

1 Tbs rum, preferably dark

2 tsp vanilla extract

1 tsp light or dark brown sugar

1 Tbs butter

Preheat oven to 350°.

Adjust the oven rack to the middle position. Line a rimmed cookie sheet with parchment paper and spread pecans in an even layer, toast for 4 minutes, rotate pan, and continue to toast until fragrant and the color deepens slightly, about 4 minutes longer. Transfer the cookie sheet with the nuts to a wire rack.

For the spice nuts: While the nuts are toasting, stir together the sugar, salt, cinnamon, cloves and allspice in medium bowl; set aside. For the glaze: Bring the rum, vanilla, brown sugar and butter to a boil in medium saucepan over medium high heat, whisking constantly. Stir in the toasted pecans and cook, stirring constantly with a wooden spoon until the nuts are shiny and almost all liquid has evaporated, about one and one-half minutes.

Transfer the glazed pecans to bowl with spice mix; toss well to coat. Return the glazed and spiced pecans to parchment-lined cookie sheet to cool. The nuts can be stored in an airtight container for up to 5 days.

Rick