Baker’s Solstice Countdown: December 11: Spiced Rum Pecans

This is inspired by a recipe I collected and until now, never actually made. I don’t remember where I got it, exactly, but it is on the inside of a cardboard box, that I cut and glued to an index card, making it impossible to discern what was originally in the box. I suspect it was brown sugar, judging by the quantity of it in the recipe.

It is such an easy recipe. These nuts could become a more frequent treat, because they are so easy to make, and very tasty to munch. They’d be great for a holiday bake sale, I bet. When we start having those again.

Spiced Rum Pecans


  • 1 1/2 cups packed brown sugar
  • 1/4 cup spiced rum
  • 2 tablespoons agave nectar (or corn syrup)
  • 1 teaspoon pumpkin pie spice or baking spice
  • 1/4 teaspoon salt
  • 6-8 cups pecan halves
  • 1 to 1 1/2 cups granulated sugar


  1. In large saucepan, mix brown sugar, spiced rum, agave nectar or corn syrup, pumpkin pie spice or baking spice, and salt until blended.
  2. Heat mixture over medium heat, stirring occasionally, until sugar is dissolved. Stir in the pecans until well coated. Remove from the heat.
  3. Spread 1 cup of granulated sugar in a large baking dish or rimmed baking sheet, and scrape the pecans into an even layer on top of the sugar. Stir and toss the pecans to even coat with sugar, pouring more sugar over them if you are having trouble getting good coverage.
  4. Spread the nuts out on baking sheets to dry completely. Store nuts in airtight containers.

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