Maple Balsamic Pecans with Sea Salt
Preparation: 5 min.
Cooking: 15 min.
Total: 20 min.
- 3 Tbsp maple syrup
- 3 tsp balsamic vinegar
- 1 Cup pecan halves
- parchment paper
- sea salt
Line a cookie sheet with parchment paper and preheat your oven to 325 ℉. Combine maple syrup and balsamic vinegar in a small mixing bowl, then add pecans and stir until well coated. Spread mixture onto parchment-lined tray and bake for 15 minutes, until pecans are bubbling and browned.
Sprinkle sea salt over warm pecans. Once the nuts are cool, store them in an airtight container at room temperature for up to a week.
*From the Wisconsin Cheese Marketing Board (© 2011 Wisconsin Milk Marketing Board, Inc.