- 1 tbsp(s) olive oil
- 1 tbsp(s) balsamic vinegar
- 1/4 cup(s) brown sugar
- 1 cup(s) pecan halves
Tips and Suggestions
Toss in a salad or on ice cream, or just enjoy right out of the Ziplock bag!
Prepare a cookie sheet with a piece of parchment paper.
In a small pan, stir together the sugar, oil and vinegar over medium heat until the mixture bubbles. This should take a couple minutes.
Stir in the pecans until they're evenly coated and toasted; turn down the heat a bit and allow to cook about 4-5 minutes.
Spread the nuts out on the 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.