Warm-Spiced Pecans With Rum Glaze

Ingredients

NUTS
2 cups pecans (8 ounces)

SPICE MIX
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

GLAZE
1 tablespoon rum, preferably dark
1 tablespoon unsalted butter
2 teaspoons vanilla extract
1 teaspoon brown sugar

FOR THE NUTS: Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate baking sheet, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer baking sheet to wire rack.
FOR THE SPICE MIX: While nuts are toasting, stir together sugar, salt, cinnamon, cloves, and allspice in medium bowl; set aside.
FOR THE GLAZE: Bring rum, butter, vanilla, and brown sugar to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted pecans and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1-1⁄2 minutes.
Transfer glazed nuts to bowl with spice mix; toss well to coat. Return nuts to parchment-lined baking sheet to cool before serving. (Nuts can be stored at room temperature for up to 5 days.)