These Balsamic Candied Pecans are great for salads, ice cream or just random munching. It's one of those examples of how balsamic vinegar can mysteriously elevate certain foods to food crack status. This vegan recipe also features olive oil and brown sugar that help create complex flavors during the caramelization process.
¼ cup brown sugar
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1 cup pecan halves
In a small skillet, stir together the sugar, olive oil and vinegar over medium heat until the sugar melts and the syrup bubbles. This should take a couple minutes.
Stir the pecans until they're evenly coated and toasted. This should take about 5 to 6 minutes.
Spread the nuts out on a piece of parchment paper and separate using two forks. Allow the nuts to cool completely.
Nuts can be stored in an airtight container for up to one month.
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