Great for gift giving or just for munching, buttered rum spiced up pecans. I don't only make these at Christmas, but, they also work in the Summertime for the crowning touch on hot fudge sundaes. They'll keep tightly covered in a container for up to 2 weeks, but, I assure you they won't make it that long. A candied spiced up pecan that's a true favorite straight from my kitchen to yours!
You'll need:
4-4 1/2 cups of pecan halves
coating:
3 Tbs. butter, melted
1/4 cup light corn syrup
1 tsp. rum flavoring [or more to taste]
sugar and spice mix:
1/2 cup brown sugar, packed
2 Tbs. granulated sugar
1 tsp. pumpkin pie spice
2 tsp. ground cinnamon
1/2 tsp. sea salt
Preheat the oven to 250 degrees. Melt the butter and mix with the corn syrup and rum flavoring until blended. Pour over the pecans and mix until evenly coated. In a separate bowl, mix together the sugar and spice mixture. Toss with the pecans.
Spread on a parchment lined baking sheet. Bake at 250 degrees stirring every 15 minutes for 1 hour.
Spread on wax paper, and cool completely. Store in a tightly covered container at room temperature for up to 2 weeks. Yield: 4-4 1/2 cups
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