Sweet & Spicy Candied Pecans

(Adapted from Jennifer Segal)

So fabulous to munch on during a game, a picnic, or when reading a book. WARNING: if you are making these as an addition to a salad, don’t start popping them, or there will be none left to put on a salad.

Ultra Premium White Balsamic Vinegar
from 6.50
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Ingredients:

Directions:

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper (not waxed paper).
  3. Mix the vinegar and water and set aside.
  4. In a medium bowl, whisk together the sugar, salt and cayenne pepper.
  5. Add the pecans to the sugar mixture, and stir to coat.
  6. Sprinkle the vinegar water over and stir until the sugar is dissolved into a sticky glaze. (If the mixture is still too powdery after stirring for a while, it is okay to add a few drops of water -- just don't add too much!) 
  7. Transfer the pecans to the prepared baking sheet and arrange in a single layer, spreading them out so the nuts do not touch.
  8. Scrape out every last bit of glaze from the bowl and drizzle over the nuts.
  9. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom.
  10. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop.
  11. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.

* With a substitution of our The Olive Scene Vermont Maple Balsamic Vinegar, these pecans take on a nice autumn flair.