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.
Ingredients:
- ½ cup Confectioners sugar
- ¾ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 2 cups pecans
- 1 teaspoon The Olive Scene Ultra Premium White Balsamic Vinegar
- 3 teaspoons water
Directions:
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper (not waxed paper).
- Mix the vinegar and water and set aside.
- In a medium bowl, whisk together the sugar, salt and cayenne pepper.
- Add the pecans to the sugar mixture, and stir to coat.
- 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!)
- Transfer the pecans to the prepared baking sheet and arrange in a single layer, spreading them out so the nuts do not touch.
- Scrape out every last bit of glaze from the bowl and drizzle over the nuts.
- Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom.
- Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop.
- 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.