2 cups raw pecan halves
2 tablespoons sugar
3/4 teaspoon Kosher Salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
Rum Coffee Glaze
1 tablespoon rum (dark or light)
2 teaspoons vanilla extract
1 teaspoon dark brown sugar (substitute light brown if necessary)
1 Tablespoon unsalted butter
1 single serve packet of Instant Coffee
1. Preheat oven to 350 degrees.
2. For the Spice Mix: combine the sugar, salt, cinnamon, cloves, and allspice in a small mixing bowl, and stir to mix the spices evenly.
3. Line a rimmed baking sheet with parchment paper, and spread your pecans evenly over the tray.
4. Place the tray of pecans onto the center rack in your preheated oven. Bake for 4 minutes, stir the nuts on the tray and spread them out evenly again, and bake for 4 additional minutes until the pecans are a deep warm brown but not burnt. Remove the tray from the oven.
5. For the Glaze:
To a non-stick pan (I find a non-stick wok works well) add the rum, vanilla, brown sugar, butter, and instant coffee to a boil over medium-high heat whisking constantly. Add the toasted pecans, and stir constantly with a wooden spoon until the nuts are shiny and evenly coated, and the extra liquid in the pan has evaporated (about 1-2 minutes). Remove the pan from the heat, and add the sugar spice mix to the glazed pecans, tossing well with the wooden spoon to coat them evenly. Pour the spiced glazed pecans out onto the parchment paper to cool.
Store in a tightly closed container for up to a week.