Posted by: marthabernie | August 31, 2015


I discovered this recipe a couple of years ago and really like it.  The trick is to not overcook the mixture once you pour in the pecans.


1/2 cup (packed) brown sugar

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cups pecan halves

Spread pecans on a cookie sheet lined with foil or parchment paper.  Toast for 12 minutes at 325 degrees F.  Remove from oven.

Combine sugar, vinegar and oil in a large pot or skillet and boil until frothy.  Then pour in the pecans and continue to cook and stir until coated.

Remove from heat and spread in one layer on the cookie sheet.  Let cool.  Break apart when cool and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: