Candied Pecans
These pecans are so great, and easy to make! They’re a perfect addition to any salad. They’re also excellent as an ice cream sundae topping.
Servings
1cup
Cook Time
10minutes
Servings
1cup
Cook Time
10minutes
Ingredients
Instructions
  1. Place a large sheet of parchment paper on the counter.
  2. Stir sugar, olive-oil, and balsamic vinegar in a heavy, medium-sized skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes.
  3. Mix in pecans and stir to coat. Allow pecans to toast in skillet for about 7 minutes, stirring occasionally.
  4. Turn onto parchment paper and separate using two forks.
  5. Allow to cool completely, the coating will harden once cooled.
Recipe Notes

This recipe uses Frescolio’s Mono-Varietal EVOO and Traditional 18-year Aged Dark Balsamic Vinegar. You could use any of the following EVOOs or balsamic vinegars for a different taste: