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Buttered Rum Pecans

Course Appetizer, Dessert, Snack
Cuisine American, Southern
Keyword buttered-rum-pecans, candied-pecans, spicy-buttered-rum-pecans
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 10 minutes
Servings 4 cups
Calories 997kcal
Author Melissa Sperka

Ingredients

  • 4 cups pecan halves (heaping)
  • 3 Tbsp butter melted
  • 1/3 cup light corn syrup
  • 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.
  • Make Glaze: In a small bowl, mix together butter, corn syrup and rum flavoring until blended. Pour over the pecans. Mix until evenly coated.
  • Sugar Coating: 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

    • Rum: I opt for using rum extract for the more concentrated flavor it lends to the nuts. You can use 2 tablespoons of dark rum, in its place. You want to avoid adding too much moisture so the coating will stick.
    • Nuts: You could use walnuts, cashews, whole almonds or peanuts in place of pecans.
    • Spices: You can use only ground cinnamon in place of pumpkin pie spice.

Nutrition

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