A Word From The Cook

“These Candied Pecans are glazed in balsamic vinegar and brown sugar, with just a touch of flaked sea salt. They are perfect for snacking, salads, cookies, chocolates, and ice cream. Keep them on hand for a touch of savory sweet to just about anything!”


Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes


Makes 2 Cups


  • 2 Cups Pecans
  • 1/2 Cup light brown sugar, firmly packed
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons Olive Oil
  • Flake Sea Salt to taste
  • Optional - For a chocolate treat, melt high quality chocolate in the microwave, and drizzle over finished pecans. Cover and refrigerate for up to two weeks.
  1. Step 1 – Roast Pecans
    1. Preheat oven to 325 degrees.
    2. Spread pecans out in a single layer, on a parchment covered baking sheet.
    3. Bake for about 10 minutes until lightly toasted and fragrant.
    4. Remove from oven and set aside.
  2. Step 2 – Prepare Balsamic Glaze
    1. Boil sugar, balsamic vinegar and olive oil over medium heat, in a large skillet. Cook for 3-4 minutes, until foamy and slightly thickened.
    2. Add pecans and toss until pecans are coated with the glaze. Stir constantly for about 3 minutes.
  3. Step 3 – Sprinkle with Flaked Sea Salt and Cool
    1. Turn glazed pecans out onto a parchment lined baking sheet that's lightly oiled.
    2. Spread out pecans in a single layer, and sprinkle with sea salt.
    3. Let cool.
    4. Once cool, break them apart, serve, or store in an air tight container at room temperature for up to two weeks.