Spicy Buttered Rum Pecans
I don't make these buttered rum pecans only at Christmas or consider them strictly a holiday treat but, sometimes make them for a fabulous topping hot fudge sundaes just like candied pecans and roasted cinnamon sugar almonds. They'll keep tightly covered in a container for up to 1 week but, I assure you they won't make it that long. These spiced-up candied pecan are a true favorite straight from my kitchen to yours.
Tips for Making Buttered Rum Pecans
- I really love using the combination of flavors found in pumpkin pie spice to season these nuts. If you prefer, you can of course, use ground cinnamon alone without any other adjustments.
- These candied pecans do make terrific gifts packaged in a decorative glass jar or mason jar, and tied with a pretty ribbon. Don't forget to attach a note with a warning, they are absolutely 100% addictive. In a good way.
- Don't skip the step of stirring the pecans while they roast, it's imperative for them to bake evenly and prevent overcooking.
- You can store these pecans in an airtight container at room temperature or chilled for up to 1 week.
- Learn more tips about buying and storing pecans here at I Love Pecans.
Other Pecan Holiday Desserts to Add to the Menu
Just the mention of "buttered rum" makes you feel like you're warming up from the inside out. Since we're lovers of all things buttered and pecans, checkout these recipes that you may also like to try:
- Buttered Rum Cake a holiday tradition at our house.
- Two bite Pecan Balls
- Praline Pecan Cinnamon Rolls for holiday brunch.
- Gooey and rich Praline Pecan Monkey Bread
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Helpful Kitchen Items:
Spicy Buttered Rum Pecans
- 4 cups pecan halves (heaping)
- 3 Tbsp butter melted
- ⅓ cup light corn syrup
- 1-2 tsp rum flavoring adjust to taste
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp sea salt
- Preheat the oven to 250°F. Line a jelly roll pan or similar with parchment paper. Set aside. Place pecans in a medium size mixing bowl.
- In a small bowl, mix together butter, corn syrup and rum flavoring until blended. Pour over the pecans. Mix until evenly coated.
- In a separate bowl, mix together brown sugar, granulated sugar, pumpkin pie spice, cinnamon and salt. Sprinkle over pecans and toss.
- Spread on baking sheet. Bake at 250°F stirring every 15 minutes for 1 hour.
- Spread on wax paper in a single layer, allowing to cool completely.
- Store in an airtight container at room temperature for up to 1 week.