‘Tis the season for pecans in this girl’s world! I remember growing up (and to this day) my parents have always picked up pecans around our neighborhood and taken the nuts to be shelled during the fall. Besides the fact that pecans have been a favorite nut of my family for generations I actually don’t love them raw. But there’s just something about those little flat brown nuts that makes me excited when they get all toasty!
So yes, this is brown sugar pound cake that is covered to the max with a sweet rum pecan glaze. And it will rock your world! Besides the fact that it’s super simple to make, the flavor is amazing and you could top anything with it – waffles (Lord knows sometimes we need rum in the morning, even if it IS just the flavor), cakes, muffins, fingers, anything. The world is full of possibilities for this guy.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/4 cup heavy whipping cream
- 2 Tbsp rum (the real stuff!)
- 1 cup chopped pecans
In a small saute pan toast the chopped pecans over low heat for about 5-10 minutes, stirring constantly. The second you smell a slightly nutty smell remove them from the heat and put them on a plate. In a small saucepan combine all of the other ingredients and simmer over low heat until the sugars are melted into the liquids, about 5 minutes. Stir in the pecans. While still hot pour over whatever you want.
I hope you guys have an absolutely amazing Friday!