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