Small roasting tray or baking sheet with parchment paper
1cupraw pecan halves
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 oil
1 tablespoon balsamic vinegar
1/4 cup brown sugar
1/4 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.