Candied Pecans With Balsamic Vinegar

Learn how to make these candied pecans with balsamic vinegar. They are easy, crunchy, sweet, and delicious, perfect for salads and snacking.

Candied Pecans with a Twist

Now, I don’t usually make too many desserts or use lots of sugar in my recipes, but these candied pecans are my favorite addition to salad and are a perfect topping for whipped cream or ice cream. This is not my original recipe because I added balsamic vinegar to it. Someone told me about this at some point, and I wanted to experiment and see how they taste. I tried, and they tasted fabulous. Balsamic vinegar goes perfectly with the sweetness of coconut sugar (or brown sugar), creating a perfect balsamic candied pecans.

You can get creative with the ingredients and add some cinnamon, orange zest, and vanilla, or even make them with Mexiacn spice for a change.

Ingredients for Balsamic Candied Pecans

Pecan halves

Balsamic vinegar: For that rich, tangy flavor, it is best to get aged balsamic vinegar. It enhances favor. The best balsamic vinegar is an aged one. Read more about real balsamic vinegar here. You can find it on Amazon, European stores, and Whole Foods. Other ways to use vinegar for cooking here.

Extra Virgin Olive oil: to keep the nuts from sticking to the pan

Coconut sugar or brown sugar:  for the perfect sweetness

Sea salt , Celtic salt, Himalayan salt, or kosher salt.

A pinch of cayenne pepper : for optional slight kick

How to Make Candied Pecans with Balsamic Vinegar

  1. Preheat your oven to 350°F (175°C). Line a prepared baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, mix together the pecans, olive oil, balsamic vinegar, coconut sugar, and a pinch of sea salt. I like to add some cayenne when I feel like I want a little kick!
  3. Stir to coat each pecan evenly. You ll want to make sure the pecans are fully coated with the balsamic and brown sugar glaze.
  4. Spread the pecans in a single layer on the prepared pan or sheet pan lined with parchment paper. This will help nuts roast evenly without clumping.
  5. Transfer the pan to the oven and bake for 15 minutes, then carefully remove it to stir the pecans in the medium bowl with a rubber spatula. Coat the pecans with leftover coconut sugar and keep stirring until the pecans cool off and are evenly coated with all the ingredients. When the pecans are in the oven, keep an eye on them, as they can burn quickly.
  6. Once cooled, keep them in an airtight container for storage, ensuring they stay crisp. Preferably a mason jar with a lid.

How to Use Balsamic Candied Pecans

Now that you have your delicious balsamic candied pecans, there are endless ways to enjoy them! Here are a few ideas:

  • Salads toppers: Mix them with greens, barlett pears, and goat cheese and top them with a homemade balsamic vinaigrette or your favorite salad dressing. Add to roasted Brussels sprouts, rice, or quinoa salad for a full meal.  
  • As a snack: These balsamic candied nuts make a great snack. The perfect combination of sweet and salty, making them a hit for a quick, satisfying treat.
  • In desserts: For something truly indulgent, sprinkle these pecans over ice cream. That is just so delicious! The crunch of the nuts contrasts beautifully with the cremy and smooth texture of the ice cream, and the balsamic vinegar adds a subtle richness.

Nutritional Information and Benefits

Pecans contain healthy fats, fiber, and essential vitamins. The addition of balsamic vinegar offers a dose of vitamin C, while the nuts themselves are a good source of magnesium and antioxidants. Candied pecans are a simple recipe and a great way to add a nutritional boost to your meals.

Pro Tips for the Perfect Candied Pecans

  • Always store the candied pecans in an airtight container to maintain their crisp texture.
  • To avoid clumping, spread the pecans in a single layer on the prepared pan.
  • If you add them to salads or desserts, let the pecans cool completely on a parchment paper-lined baking sheet.
  • Don’t forget to season with sea salt or Celtic salt right after baking, when the nuts are still warm, for that perfect salty-sweet balance.

Candied Pecans with Balsamic Vinegar is a Great Gift!

Balsamic candied peaches are also a great gift for special occasions or holidays—a gift made with thoughtfulness and love. Put the pecans in a mason jar and wrap the ribbon around it with a note card.

Balsamic candied pecans are the perfect addition to your favorite dishes, and I hope they will become a staple in your kitchen. These candied pecans will impress with their perfectly sweet, salty, and tangy blend.

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Candied Pecans With Balsamic Vinegar

Candied Pecans With Balsamic Vinegar

Learn how to make these candied pecans with balsamic vinegar. They are easy, crunchy, sweet, and delicious, perfect for salads and snacking.
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Course: Condiment, Snack
Cuisine: American
Keyword: Candied Pecans, Candied pecans with Balsamic Vinegar
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20
Calories: 112kcal

Ingredients

  • 3 cup Pecans
  • 1/4 cup Balsamic vinegar
  • 1/4 cup Coconut sugar divided in half
  • Salt

Instructions

  • Preheat your oven to 350°F (175°C). Line a prepared baking sheet with parchment paper for easy cleanup.
    In a small bowl, mix together the pecans, olive oil, balsamic vinegar, half of the coconut sugar, and a pinch of sea salt. I like to add some cayenne when I want a little kick!
    Stir to coat each pecan evenly. You'll want to make sure the pecans are fully coated with the balsamic and brown sugar glaze.
    Spread the pecans in a single layer on the prepared pan or sheet pan lined with parchment paper. This will help nuts roast evenly without clumping.
    Transfer the pan to the oven and bake for 10- 15 minutes (When the pecans are in the oven, keep an eye on them, as they can burn quickly.), then carefully remove it to stir the pecans in the medium bowl with a rubber spatula. Coat the pecans with leftover coconut sugar and keep stirring until the pecans cool off and are evenly coated with all the ingredients.
    Once cooled, store them in an airtight container, preferably a mason jar with a lid, to ensure they stay crisp.

Nutrition

Calories: 112kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 5mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.4mg
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