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Buttered Rum Pecans

These spiced Buttered Rum Pecans are seasoned with a sweet and spicy combination of flavors. They’re terrific for homemade gift giving and holiday snacking.

Spicy Buttered Rum Pecans

Easy Spicy Buttered Rum Pecans Recipe

  • I don’t make these buttered rum pecans only at Christmas or consider them strictly a holiday treat, but I sometimes make them for a delicious topping crumbled on top of hot fudge sundaes similar to my 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 candied pecan are a true favorite straight from my kitchen to yours. How to make candied Buttered Rum Pecans in the oven:
  • Nuts – Pecan halves. This recipe could also be adapted with walnuts.
  • Coating – Salted or unsalted melted butter, light corn syrup and rum extract. Rum extract has a more concentrated flavor. You could use 1-2 tablespoons of dark rum instead.
  • Sugar – Light brown sugar and granulated sugar.
  • Seasonings – Salt, pumpkin pie spice and ground cinnamon. You can use only cinnamon, if desired.
step-by-step preparation images candied pecans on a pan

How to Make the Best Buttered Rum Pecans Recipe

  • Ingredients you’ll need to make homemade Buttered Rum Pecans: Pecan halves, butter, light corn syrup, dark rum or rum extract, light brown sugar, granulated sugar, pumpkin pi spice, ground cinnamon and salt.
  • Kitchen tools you’ll need: A large bowl, a small bowl, large rimmed baking sheet or jelly roll pan, large stainless steel spoon for stirring.
  • It may sound small but it’s important to use a rimmed baking sheet to prevent the pecans from spilling over when stirring. You can use a jelly roll pan or any rimmed pan will work.
  • I opt for using rum extract for the more intense flavor it lends to the nuts. You can use dark rum if you prefer in its place.
  • I really love using the combination of flavors found in pumpkin pie spice to season these nuts. Pumpkin pie spice does NOT taste like pumpkin. It’s a mixture of cinnamon, ginger, nutmeg, clove or allspice. If you prefer, you can of course use ground cinnamon alone without any other adjustments.
  • Don’t skip the step of stirring the pecans while they roast, it’s imperative for them to bake evenly and prevent overcooking.
  • This recipe would work using walnuts, whole almonds or even peanuts.
  • 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 showing how to make them.
  • 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.
Spicy Buttered Rum Pecans

More Desserts with Pecans to Make

Just the mention of “buttered rum” makes you feel like you’re warming up from the inside out. If you love the flavor of  all things buttered and pecans, you may also like to try these recipes:

Spicy Buttered Rum Pecans

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Helpful Kitchen Items:

Buttered Rum Pecans

Prep Time10 minutes
Cook Time1 hour
Cooling time1 hour
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: buttered-rum-pecans, candied-pecans, spicy-buttered-rum-pecans
Servings: 4 cups
Calories: 997kcal
Author: Melissa Sperka


  • 4 cups pecan halves (heaping)
  • 3 Tbsp butter melted
  • 1/3 cup light corn syrup
  • 1-2 tsp rum extract adjust to taste
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 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.


You can use 2 Tablespoon dark rum in place of rum extract, if desired.


Serving: 1cup | Calories: 997kcal | Carbohydrates: 76g | Protein: 9g | Fat: 80g | Saturated Fat: 12g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 392mg | Potassium: 454mg | Fiber: 10g | Sugar: 65g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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