One of our favorite things to get at fairs, festivals and our local farmer’s market is a cone of roasted nuts. Just follow your nose, allowing the cinnamon smell to guide you. They’ll usually hand out a one-nut sample to entice you to buy them, too. It’s love at first taste, and you’re walking out of there without your $7 and with a paper cone filled with roasted goodness.
These happen to be of the rum variety on account of a certain banana rum cake they wanted to grace the top of. It all starts with sugars and salt in a pan.
I love pouring pictures. Rum makes me think of Christmas. Probably because of rum balls and my grandma’s apricot rings.
Stir it around until it starts to boil. Let it cook for a good 5 minutes to start thickening up as you continue stirring.
All that syrup has to coat something, why not pecans.
Stir until coated, add a little bit more rum and return to a boil. The syrup will look glossy on the pecans.
Spoon the pecans into a semi-single layer on a lined baking sheet. Some overlap is okay, but try not to make towers out of them.
Bake until the bubbling stops and the syrup looks hard, about 20 minutes. It will still be slightly pliable when it comes out of the oven and will harden as it cools.
We seem to have an influx of paper now that school is back in session, so I decided to cut and glue a few into paper cones. I must have been feeling crafty.
If you aren’t going to eat them in the near future, let the nuts cool completely before packaging and then store in an airtight container, like this Pyrex. Try packaging them in cellophane bags and giving them out as gifts or adding them to cookie baskets and boxes during the holidays. Whatever you do, enjoy.
|Rum-Glazed Roasted Pecans
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon salt
4 tablespoons rum
2 cups whole pecans
Preheat oven to 350° F. Mix together and heat sugars, salt and 2 tablespoons of rum over medium-high heat until it boils, stirring occasionally. 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 15-20 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.
Makes 8 1/4-cup servings.