It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
The blog I got assigned this month is Join Us, Pull up a Chair written by the very talented Heather. She’s been blogging for a looong time, so her blog is full of amazing recipes. I chose to make her Rum glazed roasted Pecans because… I LOVE rum! It is my absolute favourite liquor and it always reminds me of the wonderful time I had in Cuba years ago. So, when I saw these pecans, I simply could not resist! I adapted her original recipe following her comments and suggestions – I used only brown sugar and dark rum instead of white rum, for a stronger flavour – and loved it. It’s a very simple recipe and the final result is amazing! You won’t be able to stop at one!
Thank you so much for sharing such a fantastic recipe Heather! Please, make sure you drop by Heather’s blog and check out her beautiful site!
Rum Glazed Roasted Pecans
Rum Glazed Roasted Pecans - oh so good!
- ½ cup brown sugar
- ¼ tsp salt
- 4 tbsp rum
- 2 cups whole pecans
In a medium sauce pan, heat the sugar, salt and 2 tablespoons of rum over medium-high heat until it boils. At this point, stir the mixture until the syrup starts to turn clear and turn the heat down to medium-low so the syrup doesn’t burn.
Pour in the pecans. Once the pecans are coated, add the remaining 2 tablespoons of rum. The syrup will thin out at this point. Stir continuously until the syrup returns to a boil.
Spoon the pecans onto a baking sheet lined with baking paper.
Bake in a pre-heated oven at 180°C – 350°F for 15 to 20 minutes until the bubbling stops and the syrup appears hard.
Remove from the oven and allow to cool completely on a baking sheet.
Break apart and store in an air tight container or glass jar.