Description
Even if you aren’t a fan of candy corn, a little rum can go a long way.
Ingredients
Scale
- ½ cup butter, melted
- 1 large egg
- 1 cup dark brown sugar
- 1 tbsp almond extract
- 1 tsp vanilla extract
- ¼ cup Kingfly spiced rum
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup King Arthur unbleached flour
- 1 cup candy corn, plus a handful to use as garnish
- 1 cup pecans, roughly crushed
Instructions
- Preheat oven to 325 degrees.
- Grease a 10” pie plate.
- In a mixer, cream melted butter and brown sugar until smooth and light.
- Add egg, almond extract, vanilla extract and rum, and continue to mix until well combined.
- Add baking soda, salt and flour and mix until just combined.
- Stir in candy corn and chopped pecans.
- Turn out the mixture into pie plate. Even it out with spatula.
- Garnish with extra candy corn, taking care not to let any candy touch the pie plate.
- After 18 minutes or so, cover with a sheet of foil to protect the candy corn. (Optional)
- Bake 25 minutes, or until a skewer emerges without crumbs.
- Let cool completely before slicing and serving with a bit of whipped cream, and a mug of mulled cider or a glass of milk.