Candied Pecans
Ingredients
1 cup pecan halves
1/4 cup brown sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Directions
Prepare a large sheet of parchment paper or foil for cooling pecans.
Stir oil, sugar and vinegar in large skillet over medium heat. Heat until the sugar melts and the syrup starts to bubble, about 3 minutes. Mix in pecans and stir nuts until toasted and the syrup coats evenly, about 5-6 minutes.
Turn nuts out on parchment, separating with fork. Cool completely. Can be stored for about 1 month.
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