Bermuda Rum Candied Pecans

Bermuda Rum Candied Pecans

Bermuda Rum Candied Pecans

Bermuda Rum Candied Pecans

It’s my last week in the office before the holiday (we’ll for most folks in the office), and little bags of treats have been appearing on my desk daily.  I suddenly felt behind on my office gift giving and began to search my cupboard for options.  Pecans!  I have lots and lots of pecans and decided to make candied pecans.  I made myself a dark and stormy while I prepped my recipe.  For those of you who aren’t familiar with the dark and stormy, it’s dark rum (preferably Goslings) with ginger beer topped with lime.

While I was dissolving the brown sugar and sipping my cocktail, I had an epiphany.  I added rum to the brown sugar.  It was heavenly.  The nuts were sweet and toasty with just a hint of rum flavor.   I stayed up late to let them cool, then bagged them and arrived at the office early to place them on my coworker’s desks.  Everyone loved them!  It’s a week before Christmas and I’ve already eaten my weight in sugar from all of the gifts in the office and I’m looking forward to doing it all over again when I go home.  I’ll start working out in January 🙂

Bermuda Rum Candied Pecans

  • ½ cup dark rum ((I used Goslings))
  • 1 cup golden brown sugar (, packed)
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 2 cups pecan halves (, toasted)
  1. Preheat oven to 350°. Spread the pecans in an even layer on a baking sheet lined with parchment paper. Toast the pecans until they are brown, about 12 minutes. Set aside to cool.
  2. Lower the oven temperature to 250°. In a pot over medium high heat add the rum and brown sugar. Stir until the sugar has dissolved. Using a candy thermometer, continue to cook the sugar until the thermometer reached 235°. Remove from heat.
  3. Add the butter and salt and stir until combined.Stir in the pecans until all have been coated. Pour pecans evenly onto a baking sheet that has been covered with parchment paper that has been sprayed with cooking spray (I used a Silpat). Bake at for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved). Allow to cool to room temperature and then break apart.

2 Comments Add yours

  1. It’s just a hint, but it was definitely nice!

  2. Lindsey says:

    I would have to agree about the rum being a moment of brilliance. What a perfect ingredient to send these candied pecans over the edge, flavor-wise. I wish I could try some right now!

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