Balsamic Candied Pecans
posted in: Appetizers & Snacks, Salads        date: 03.22.10

Balsamic vinegar is one of my favorite ingredients. It imparts such a wonderfully rich flavor to almost any dish, but also has a hint of sweetness. In this case, it gives these pecans exactly what they need to take them over the top. The recipe is incredibly simple, and I would be surprised if you didn’t have the four ingredients somewhere in your pantry. I initially made these pecans to top my favorite salad (baby spinach, dried cranberries and goat or gorgonzola cheese). However, they also make a great snack. If I’m craving something sweet, I can just grab a couple of these to curb the craving.


Balsamic Candied Pecans

Ingredients:
1 cup pecan halves
1/4 cup brown sugar
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar

Directions:
-Line a baking sheet with parchment or wax paper and set near stovetop.
-Using a rubber spatula, stir together sugar, oil and vinegar in a medium sized skillet set over medium heat until sugar melts and mixture begins to bubble, about three minutes.
-Add pecans and stir to coat. Continue cooking five to six minutes until pecans are toasted and evenly coated with syrup.
-Immediately turn out onto prepared baking sheet and use two forks to separate.
-Allow to cool completely.
-If not serving immediately, cooled nuts can be stored in an airtight container for one month.

Source: Adapted from Helen Rennie

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COMMENTS: ( 9 )
  • Sippity Sup

    Balsamic yousay? LOVE it. GREG

  • lindalicious

    have you tried toasting the pecans first and then coating them? just wondering…

  • Courtney Champion

    Linda, I haven't tried that, but I imagine it would work out the same way.

  • Alisa-Foodista

    This looks delicious.I'd love to try this.If you won't mind, I'd really love to guide foodista readers to your site. Just add your choice of Foodista widget at the end of this blog post and you're all set. Thanks!

  • Emily Bradley

    Hi there! I just made these, and they taste great! I was just curious about the purpose of the oil in the recipe though. They ended up feeling a little oily, and I was wondering what would happen if I left out the oil or reduced the amount. Thanks!

  • Meghan Curtis

    I made these the other day. I loved that they weren’t too sweet. So addictive though! Will never make the mistake of only making one batch….must double or triple it next time!!

  • Meghan Curtis

    I made these the other day. I loved that they weren’t too sweet. So addictive though! Will never make the mistake of only making one batch….must double or triple it next time!!

  • K Campbell

    These are awesome! I toast the pecans in the oven at 375 for 3 mins before tossing in the glaze. They add so much flavour to any salad (if they make it to the salad!).

  • K Campbell

    These are awesome! I toast the pecans in the oven at 375 for 3 mins before tossing in the glaze. They add so much flavour to any salad (if they make it to the salad!).