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