Spiced pecans with rum glaze from The New Best Recipe, All-New Edition with 1,000 Recipes (page 3) by Cook's Illustrated Magazine

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Notes about this recipe

  • BrendaA on July 28, 2014

    For Glaze, ingreds should have included: rum, dark preferred unsalted butter brown sugar vanilla

  • lesliepolk on May 18, 2011

    Every time I make this for company I get comments... and they totally disappear! delicious.

  • manond on November 04, 2010

    These are sooo good! We put them in a spinach salad with blue cheese, dried cherries and a balsamic vinaigrette. But they are also very good to eat alone!

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