1 cup pecans (halves or in pieces)
1 tbsp. of balsamic vinegar
1 tbsp. of olive oil
1/4 cup of brown sugar
Heat a frying pan to medium heat. Stir together the vinegar, oil and brown sugar in the pan until it becomes a bubbling syrup and the sugar is completely dissolved. Pour in the pecans and stir until each pecan is covered. Spread out on a piece of foil to cool. That's it!
I love these on a salad. I got the idea from Coquette where they serve a simple and wonderful romaine salad with crumbled goat cheese and candied pecans (pieces). I am obsessed with the absolutely genius combination of a soft mild cheese and crunchy sweet pecans. Thank you, Coquette chef. I owe you one.
When I make it at home I dress it with this dressing: olive oil, dijon mustard, balsamic vinegar, lemon juice and salt & pepper. A tbsp. or so of each. Whisk. Good stuff.
Thanks! Loved these! I am making the biscuits in the morning. Can not wait...
ReplyDeleteSo glad you told me about your blog
RJM
Thank you for commenting! Let me know how the biscuits turn out. Last batch I made were bland. The recipe may need a pinch more salt. -Natalie
ReplyDeleteCool! I've been wanting to make a candied nut for some time now. This recipe seems simple enough for me to follow. I think it would be a great addition to a salad I make w/ field greens, strawberries, feta cheese all tossed in a balsamic vinegrette. I made this sald for a pot luck and it was a big hit.
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