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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.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Appetizer, Condiment
Cuisine: Cajun, Creole
Keyword: candied pecans, glazed pecans, pecans
Servings: 8 Servings
Calories: 252kcal
Author: Sweet Daddy D

Here's What You Need

  • 2 tablespoons Butter
  • 2 cup pecan halves
  • 2 ounces dark or amber rum
  • 2 tablespoon Butter
  • 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.
  • Set aside to cool.


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. 


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

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.