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Buttered Rum Pecans
Course
Appetizer, Dessert, Snack
Cuisine
American
Keyword
buttered-rum-pecans, candied-pecans, spicy-buttered-rum-pecans
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Cooling time
1
hour
hour
Servings
4
cups
Calories
997
kcal
Author
Melissa Sperka
Ingredients
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
Instructions
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.
Notes
You can use 2 Tablespoon dark rum in place of rum extract, if desired.
Nutrition
Serving:
1
cup
|
Calories:
997
kcal
|
Carbohydrates:
76
g
|
Protein:
9
g
|
Fat:
80
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
22
g
|
Monounsaturated Fat:
43
g
|
Trans Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
392
mg
|
Potassium:
454
mg
|
Fiber:
10
g
|
Sugar:
65
g
|
Vitamin A:
322
IU
|
Vitamin C:
1
mg
|
Calcium:
110
mg
|
Iron:
3
mg