Glazed Pecans with Rum and Cane Syrup

Louisiana Pecans, glazed with rum and cane syrup...distinct flavors that could not be more South Louisiana.  Glazed Pecans are perfect for a party snack or an addition to a dish, these revved-up pecans are habit-forming. Here’s the simple, step-by-step way to make Sweet Daddy D’s Glazed Pecans with Rum and Cane Syrup that you can do right on the stove-top!

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These treats are pure Louisiana. Two of Louisiana’s most important cash crops are pecans and sugar cane. Sugar cane is grown in about 22 South Louisiana Parishes and not only produces sugar but also cane syrup from the sugar cane juice. Seizing upon the opportunity, there are also a number of distillers in South Louisiana who distill spirits, particularly rum, from Louisiana sugar cane. Driving around South Louisiana if you notice large orchards of trees, most likely you are seeing pecan orchards. These as well as many backyard pecan trees, yield an impressive harvest of pecans. Pecans, cane syrup and rum...that’s about all you need to make these Glazed Pecans with Rum and Cane Syrup.

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Why do I want these?

Think Candied Pecans with a little more depth of flavor. These tasty little treats are great to nibble on and will be a hit at your holiday gatherings, chunk them in a salad with apples and pears, some greens and either goat cheese or gorgonzola. Man, that sounds great. Have you ever had a Pear Salad with either some gorgonzola or cheddar cheese grated on top? Throw a few of these Candied Pecans on there and you’ve entered another dimension. And don’t forget Sweet Daddy D’s New Orleans Bread Pudding..the perfect match.  

Here’s What You Need

Besides Louisiana pecans (use pecan halves) this is what else you need: 

• Dark or amber rum
• Cane syrup
• Butter
• Kosher or Sea Salt
• Cayenne Pepper (optional)

Here’s What You Do

First...you have a beer. This is really a pretty simple recipe, so let’s not complicate things. Pop a beer and read through the recipe and get everything that you need together. Measure the pecans, cane syrup, rum and butter. Don’t forget the cayenne pepper if you are using that. Line a baking sheet with some parchment paper and set aside. You are ready to go! 

Marinate the pecans

Place the pecan halves in a small bowl and pour in the rum and mix well so that all the pecans get a taste. Let the pecans have their rum bath for at least 30 minutes, but an hour is better. Make sure to give them a good stir every 10 minutes.

After the marinating period, place a small strainer over a different bowl and pour the pecans in the strainer. Leave them there for about 10 minutes while all the rum drains out.

Don’t throw the rum out! After draining, place the pecans back in their original bowl and add the cane syrup to the bowl with the rum and mix it all together. 

Pan roast the pecans

Place a cast-iron skillet over medium heat and melt the butter until it is bubbly. Throw in the pecans and mix well to coat with butter. Next, pour the rum/cane syrup over the pecans and mix everything very well.

Continue to pan roast the pecans as you stir and shake the pan for about 3 minutes. The sauce will thicken around the pecans very quickly.

Pour the roasted pecans onto the parchment paper and spread out so the pecans are not touching each other (or at least try to). As soon as you have the pecans spread out, sprinkle some kosher or sea salt over the pecans.

Allow the pecans to cool on the parchment paper as the sauce hardens slightly on the pecans, this should take about 15 minutes. 

Now you are ready to enjoy!

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Hints and Tips

• Store these in an airtight container in the refrigerator for a couple of weeks or freeze them (again in an airtight container) for up to six months. Thaw them out in the refrigerator for about 12 hours.

• Be careful while pan-roasting. First, the sugars in the cane syrup and rum cam burn very quickly. Keep the fire at medium and keep the pecans moving. If it appears that the sugars are burning, lift the skillet off the heat and continue to stir. Secondly, if you accidentally spill some of the sauce over the side while you are stirring, the alcohol in the rum will almost certainly flare-up. This will get your attention. 

• If you plan to use these pecans in Sweet Daddy D’s New Orleans Bread Pudding or some other sweet dish, I would recommend not adding the cayenne pepper. 

• Interested in learning more about the folks that make rum out of Louisiana Sugar Cane? Follow this link.

Here's the recipe for Sweet Daddy D's New Orleans Bread Pudding!

New Orleans Bread Pudding with Cane Syrup Rum Sauce

Recognized as the classic New Orleans dessert, here is the simple recipe for this iconic favorite.

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Yeah You Right!

Recipe

Glazed Pecans with Rum and Cane Syrup

These pecans, spiced and glazed with cane syrup and rum, will rev-up anything you add them to and will be the rave of your holiday gatherings.

5 from 2 votes

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 Servings

Calories: 252kcal

Author: Sweet Daddy D

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Here's What You Need

• 2 tablespoons Butter
• 2 cup pecan halves
• 2 ounces dark or amber rum
• 2 tablespoon cane syrup
• pinch kosher salt
• ½ teaspoon cayenne pepper optional

Here's What You Do

• Place pecan halves in a small bowl and add the rum, mix well
• Allow the pecans to marinade in the rum for about 30 minutes to 1 hour, stirring with a spatula every 10 minutes to mix the rum into the pecans.
• Strain the pecans, capturing the rum in a small bowl. Allow the pecans to sit in the strainer for about 10 minutes or until all the liquid has been strained off. Reserve the drained rum.
• Add the cane syrup to the drained rum and mix well.
• Heat butter in a heavy bottom frying pan over medium heat until melted and frothy.
• Add the pecans to the pan, spreading them out to a single layer.
• Sprinkle cayenne pepper over the pecans (if using)
• Pour the cane syrup/rum over the pecans and mix well so that all the pecans are coated.
• Roast the pecans, stirring and shaking constantly the pan often until the rum evaporates and the cane syrup thickens, which will take about 3 minutes.
• Remove to a sheet of parchment paper and spread out so the pecans cool without sticking to each other. Sprinkle some kosher or sea salt on the pecans while they are still warm.
• Set aside to cool.

Recipe Notes

Store these in an airtight container in the refrigerator for a couple of weeks or freeze them (again in an airtight container) for up to six months. Thaw them out in the refrigerator for about 12 hours.

Be careful while pan-roasting. First, the sugars in the cane syrup and rum can burn very quickly. Keep the fire at medium and keep the pecans moving. If it appears that the sugars are burning, lift the skillet off the heat and continue to stir. Secondly, if you accidentally spill some of the sauce over the side while you are stirring, the alcohol in the rum will almost certainly flare-up. This will get your attention. 

Nutrition Estimate

Calories: 252kcal | Carbohydrates: 7g | Protein: 2g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 175mg | Fiber: 2g | Sugar: 5g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg