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Warm, glazed nuts from the microwave.

Sugar- and spice-crusted pecans or walnuts, bathed first in rum, make a simple confection to offer with fruit or ice cream for a quick dessert.

With a microwave oven, they're quick to make, but the nuts need to steep in their liqueur bath for at least an hour.

Rum-Spice Nuts 1-1/2 cups pecan or walnut halves or pieces 1/3 cup rum 3 tablespoons butter or margarine, cut into small pieces 1/3 cup sugar 2 tablespoon pumpkin pie spice

In a 9- to 10-inch round glass baking dish, mix pecans with rum and cover tightly with plastic wrap. Let sit 1 to 24 hours; stir often the first hour.

Add butter, sugar, and pumpkin pie spice; mix and spread nuts evenly. Cook uncovered in a microwave oven on full power for 1-1/2 minutes. Stir well, spread evenly, and repeat. Reduce cooking time to 1 minute and repeatedly cook, stir, and spread until a thick syrup coats nuts, a total of 5 or 6 minutes more.

Scrape nuts onto baking parchment or foil, separate with a spoon, and let cool completely. Serve, or store airtight up to 2 weeks. If nuts soften, recrisp in the baking dish in a microwave on full power for 2 minutes; stir once. Let cool before serving. Makes about 2 cups.

Orange-Spice Nuts

Follow directions for rum-spice nuts (above), but omit rum and use 1/3 cup orange-flavored liqueur.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1985
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