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.
- 2 cups pecan halves
- 1⁄2 cup packed light brown sugar
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1⁄2 tsp. flake sea salt
- 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.