(Cook’s Illustrated)
2 cups raw pecan halves (8 ounces)
2 Tbsp granulated sugar
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1 Tbsp rum, preferably dark
2 tsp vanilla extract
1 tsp brown sugar
1 Tbsp unsalted butter
Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts 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, vanilla, brown sugar, and butter 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, 1-2 minutes.
Transfer glazed pecans to bowl with spice mix; toss well to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool. Store in an airtight container for up to a week.