Adjust an oven rack to a middle position and heat oven to 350˚F. Line a baking sheet with parchment paper and spread the pecans on it in an een layer. Toast for 4 minutes, rotate the pan and continue to toast until fragrant and the color deepens slightly, about 4 minutes more. Transfeer the baking sheet withe the pecans to a wire rack and cool.

Spice Mix
While the pecans are toasting, stir the sugar, salt, cinnnamon, cloves and allspice together in a medium bowl; set aside.

Rum Glaze
Bring the rum, butter, vanilla extract and brown sugar to a boil in a medium saucepan over medium-high heat, whisking constantly. Stir in the toasted pecans and cook, stirring constantly wut a wooden spoon, until the pecans are shiny and slmost all the liquid has evaporated, about 1 1/2 or 2 minutes.

Transfer the glazed pecans to the bowl with the spice mix; toss well to coat. Return the glazed and spiced pecans to a parchment-lined baking sheet to cool. Serve.

Note: The glazed nuts can be stored in an airtight container for up to 5 days.