Spiced pecans with rum glaze

It's no secret that I love cookbooks by the late Gourmet magazine, given how often I cook from The Gourmet Cookbook and Gourmet Today. In addition to those books, I also own copies of the 1979 edition of The Gourmet Cookbook, Volumes I and II (these were given to me at my bridal shower - such a thoughtful gift!), as well as The Gourmet Cookie Book, The Gourmet Menu Cookbook (1984), and The Best of Gourmet (2005 and 2006). I love looking through the books from different times and seeing how recipe writing, cooking styles, and photography have developed over the years.

The Gourmet Menu Cookbook in particular has some text that is really funny to read now because of how dated it is. For example, in the section about cocktail parties:

"At a small party in a servantless house, guests can usually be counted on to offer assistance by helping themselves...Food that can be served from trays and eaten with the fingers is best for a small party. To attempt to manage a plate, a glass, and a cigarette all at once can prove most uncomfortable."

Making sure the guests can manage their cigarettes is not usually the biggest concern for a host/hostess these days, but one thing that hasn't changed is the fact that roasted/spiced nuts are always a good party snack. I'm sure the recipes by Gourmet are quite good, but my go-to recipe comes from America's Test Kitchen. The pecans are perfectly spiced, and the rum glaze will keep you going back for more - I certainly hope this recipe never goes out of style!

Spiced pecans with rum glaze
Adapted from America's Test Kitchen

2 cups pecan halves (raw)
2 tbs white sugar
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1 tbs dark rum
2 tsp vanilla extract
1 tsp brown sugar
1 tbs unsalted butter

Place a rack in the middle of the oven and preheat to 350 deg F. Line a cookie sheet with parchment paper and spread pecans on the sheet. Toast pecans for 4 minutes, rotate pan, and continue toasting until pecans are fragrant and slightly darker in color, about 4 more minutes. Transfer the cookie sheet to a cooling rack.

Meanwhile, stir together the white sugar, salt, cinnamon, cloves, and allspice in a small bowl. When nuts are finished toasting, combine rum, vanilla extract, brown sugar, and butter in a medium saucepan. Bring mixture to a boil over medium-high heat, whisking constantly. Stir in the pecans and cook, stirring constantly with a wooden spoon, until almost all the liquid has evaporated, about 1 1/2 minutes. Toss pecans in the spice mix and then spread the glazed nuts on the lined cookie sheet to cool before serving.