Rum Pecans

These candied pecans smell like a cocktail bar at Christmas. Dark rum, instant coffee, and cinnamon cook down with sugar into a sticky glaze that coats each pecan half in a crunchy, boozy shell.

Everything goes into one saucepan. Stir constantly over medium heat for about 15 minutes as the sugar melts and the rum reduces. The alcohol cooks off, leaving behind deep, caramel-like rum flavor. The instant coffee adds a roasted bitterness that keeps the sweetness in check.

Once the pecans are glossy and well coated, pour them onto oiled wax paper and separate the halves quickly before the sugar hardens. Work fast here. The coating sets up within a couple of minutes and stuck-together clusters are hard to pull apart once cool.

Pro Tips

• Stir constantly. Sugar burns fast once it melts. Take your eyes off it for 30 seconds and you’ll taste it.
• Oil the wax paper first. Dry wax paper sticks to the candy coating and you’ll be peeling paper off your pecans.
• Separate while warm. Use two forks to pull halves apart. Once cool, they’re cemented together.
• Use dark rum, not light. Dark rum has deeper molasses flavor that stands up to the coffee and cinnamon.

Variations

• Bourbon swap: Use bourbon instead of dark rum for a Southern take with vanilla and oak notes.
• Spiced up: Add a pinch of cayenne for sweet-heat pecans that keep you reaching for more.
• Gift jars: Package in mason jars with a ribbon for a homemade holiday gift that takes 20 minutes to make.