Candied Pecans

Candied Pecans

Candied Pecans

A combination of balsamic vinegar, sea salt, and brown sugar turns pecans into a toasty, addictive snack that's perfect for nibbling alongside apéritifs.Penny De Los Santos

A combination of balsamic vinegar, sea salt, and brown sugar turns pecans into a toasty, addictive snack that's perfect for nibbling alongside apéritifs. This recipe first appeared in our November 2013 issue along with Wendell Brock's story Southern Belle.

Candied Pecans
A combination of balsamic vinegar, sea salt, and brown sugar turns pecans into a toasty, addictive snack—perfect for cocktail parties or salad toppings.
Yield: makes 2 cups

Ingredients

  • 2 cups pecan halves
  • 12 cup packed light brown sugar
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 12 tsp. flake sea salt

Instructions

  1. Heat oven to 325°. Spread pecan halves on a parchment paper-lined baking sheet. Bake until lightly toasted and fragrant, about 10 minutes; set aside. Boil brown sugar, balsamic vinegar, and olive oil in a 12" skillet over medium-high heat. Cook until mixture is foamy and slightly thickened, 2–3 minutes. Add pecans and cook, stirring constantly, until well coated, about 3 minutes. Spread on prepared baking sheet and sprinkle with sea salt; let cool completely. Break into bite-size pieces before serving.