EQUIPMENT SUGGESTIONS
Small roasting tray or baking sheet with parchment paper
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup brown sugar
- ¼ teaspoon sea salt
- 1 cup raw pecan halves
Instructions
- Prepare a small roasting pan or baking sheet with parchment paper. Spray paper with cooking spray or lightly oil.
- In a small pan over medium heat, stir together 1/4 cup brown sugar, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar and 1/4 teaspoon salt. Heat until the mixture bubbles. Reduce heat to low.1 tablespoon olive oil1 tablespoon balsamic vinegar1/4 cup brown sugar1/4 teaspoon sea salt
- Stir in the pecans until they are evenly coated and continue to cook on low for 4-5 minutes. Remove from heat and spread nuts over an oiled parchment paper lined pan. Separate nuts with two forks and allow to cool completely. Store in airtight container at room temperature for up to one month.1 cup raw pecan halves
MY NOTES
NUTRITION
Serving: 1serving | Calories: 515kcal | Carbohydrates: 35g | Protein: 5g | Fat: 43g | Saturated Fat: 4g | Sodium: 300mg | Potassium: 249mg | Fiber: 5g | Sugar: 30g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
Pin Recipe
Share
Tweet
Email
