Butter Rum Sweet Spiced Pecans

Adapted from Tracey’s Culinary Adventures

Today many bloggers are not blogging.

I am one of the many craft, cooking, lifestyle and DIY bloggers who is heartbroken by the events of Friday’s shooting in Connecticut. Like you, we cried as news reports poured in and wondered out loud about how something so cruel could hurt the most innocent and tender. We not only grieved for the lives lost and wounded, but for that part of the magic and wonder of this holiday season that was taken from us all.

We know that no words, no gifts, no acts of service will ever take away the pain, but we, as bloggers and parents collectively, want those affected by this to know how close to our hearts they are: We love you. We’re so heartbroken for your loss.

To honor the memory of lives cut short, instead of stepping away from my blog today like the others, I’m asking one thing of you: simply be kind. Be kind to someone you don’t like, someone you don’t agree with. Say hello to that loner who never says anything to anyone. Stand up to someone who is being bullied. Forgive someone you’ve been angry with. Open your heart to all beings.

“Peace is not something you wish for; It’s something you make, something you do, something you are, something you give away.”

–Robert Fulghum

Butter Rum Vanilla Spiced Pecans

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 cups of nuts 1x

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Ingredients

Scale 1x2x3x

• 2 cups raw pecan halves

For the sweet spiced sugar mix:

• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon cloves

For the butter rum vanilla glaze:

• 1 Tablespoon golden rum
• 1 Tablespoon vanilla
• 1 Tablespoon butter
• 1 teaspoon brown sugar

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Instructions

1. Preheat the oven to 350 F. Spread the pecans on a rimmed baking sheet and set in the oven to toast for about 8 minutes, stirring about halfway through to make sure none of them get TOO dark.
2. While the pecans are toasting, mix up all the ingredients for the sweet spiced sugar mix in a medium bowl.
3. When the pecans are done toasting, remove them from the oven and set aside.
4. Heat a medium saucepan over medium heat and add the butter rum glaze ingredients. Whisk constantly once the butter melts until the mixture starts to boil. Add the pecans and stir with a spoon or spatula until the liquid is gone and all the glaze is stuck to the pecans.
5. Add the pecans to the sugar mix in the bowl and stir to cover all the pecans. Spread the pecans out on the baking sheet to cool.

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This recipe was shared at Scrumptious Sunday, Clever Chicks Bloghop, Melt in Your Mouth Monday, Mix it Up Monday, Meatless Monday, Show & Share Wednesday, Thursday’s Treasures, Farm Girl Friday, Katherine Martinelli’s Christmas Bloghop and The Bulletin Board.