Maple Balsamic Glazed Roasted Pecans

To start us off, Cary from Charlotte, brought these delightful treats into the store in February and they were gone in minutes. She was kind enough to share her recipe and we gave it a whirl in the OT Kitchen. It was a hit. Cary suggests adding these to salads for some sweet crunchiness or as an easy make-ahead appetizer or snack. One customer who sampled them was inspired to crush them with a rolling pin and use them as a crust for baked chicken. Another wanted to add them atop her praline ice cream dessert. One note of caution…make a lot! They will disappear in the pantry before you know it! Thank you, Cary, for passing along such a great recipe.

INGREDIENTS

• 3 tablespoons Olive This! Vermont Maple Balsamic Vinegar
• ¾ cup light brown sugar
• ¼ cup Olive This! Single Varietal Olive Oil (Mild) (we used Hojiblanca)
• 4 cups of raw pecans (two 8-ounce bags)
• 1 tablespoon of water

DIRECTIONS

Preheat oven to 350 degrees F.

Combine the brown sugar, maple balsamic, olive oil and water in a medium-sized bowl. Whisk together well.

Add pecans to maple glaze.

Use a large spoon to stir making sure all the pecans are coated well.

Line a baking sheet with foil and brush with olive oil. Spread pecans onto the baking sheet in a single layer.

Roast pecans in oven for 20 minutes tossing 2-3 times throughout cooking time. With different ovens varying in temperature, it’s a good idea to keep an eye on the pecans during the last 3 minutes; they can burn easily.

Remove pecans from oven and stir frequently throughout cooling time (about 5 minutes) to prevent clumping.

One variation Cary also suggested was adding 1 teaspoon of cinnamon to the glaze before adding the nuts. This will give a maple/cinnamon flavor to the pecans.

MAKES ABOUT 4 CUPS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.