The Pioneer Woman Tasty Kitchen
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Rum-Glazed Roasted Pecans

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

This sweet and nutty treat, inspired by roasted nut stands at fairs and markets, is perfect for a healthier snack and is a wonderful addition to gift baskets or the dessert table for the upcoming holiday season.

Ingredients

  • ¼ cups White Sugar
  • ¼ cups Brown Sugar
  • ½ teaspoons Salt
  • 4 Tablespoons Dark Rum
  • 3 cups Whole Pecans

Preparation

Preheat oven to 350° F.

Mix together and heat sugars, salt and 2 tablespoons of rum over medium-low heat until it boils, stirring continuously. You can use a double boiler for this. Continue to heat while stirring for approximately 7 minutes until syrup begins to appear clear and non-granular. Pour in pecans, stir until coated with sugar. Carefully add 2 additional tablespoons of rum. Stir continuously until syrup returns to a boil. Spoon pecans onto a parchment-lined baking sheet.

Bake in a 350° F oven for 12 to 15 minutes until bubbling stops and syrup starts to appear hard. Remove from oven and allow to sit on the baking sheet until completely cooled. Break apart and store in a cool, dry place.

8 Comments

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Tracy H on 6.9.2010

These look amazing! Going into my recipe box for that day when I get to treat myself!

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lorib24 on 3.28.2010

Great recipe. I use this to top a spinach and gorgonzola salad…such a great addtion to the salad! Thanks for the recipe!

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ericame on 12.22.2009

So easy to make and they tasted great!

I had the heat on low (actually turned down to minimum after it started boiling) and took them out of the oven at exactly 12 minutes. The ones on the very edge were starting to get black, so I wouldn’t leave them in any longer.

Thanks for posting this!

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candykettle on 10.12.2009

i just got done trying to make these. when i heated and boiled the sugars and rum flavors it just became dark and thick. adding the pecans of course solidified it. i’m going to try again heating on lower heat, but i don’t know if this is the trick. the flavor was still good but the pecans were not “glazed” like they should have been.

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sarcasticquilter on 9.23.2009

Fantastic! I make fudge, and cookies for Christmas and I know these are going to go great in the gift baskets.

4 Reviews

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muffintops on 12.17.2011

These are so easy and they taste delicious!

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Sex, Food, and Rock & Roll on 12.27.2010

These just came out of the oven and I braved their high temperature to taste. OH MY GOODNESS! They’re soooo good! Thank you very much for sharing this recipe!

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jenkey on 12.17.2010

Well, my motto is “rum makes everything better” and that continues to hold true. These are great and I am going to be my dad’s favorite daughter when he tries these. Thanks for sharing!

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ericame on 5.23.2010

So easy to make and they tasted great!
I had the heat on low (actually turned down to minimum after it started boiling) and took them out of the oven at exactly 12 minutes. The ones on the very edge were starting to get black, so I wouldn’t leave them in any longer.
Thanks for posting this!

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