Warm Spiced Pecans With Rum Glaze

Adjust oven rack to middle position and heat oven to 350 degrees F. Line rimmed cookie sheet with parchment paper and spread pecans in an even layer. Toast for 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 Spice Mix: While nuts are toasting, stir together sugar, salt, cinnamon, cloves and allspice in medium bowl. Set aside.

For 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, about 1 1/2 minutes.

Transfer glazed pecans to bowl with spice mix and toss well to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).