Candied Pecans

  • Serves

    makes 2 cups


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


Step 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.

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