- 3 tablespoons Vermont Maple Balsamic Vinegar
- ¾ cup light brown sugar
- ¼ cup EVOO (we used Pendolino)
- 4 cups of raw pecans (two 8-ounce bags)
- 1 tablespoon of water
Preheat oven to 350 degrees F. Combine the brown sugar, maple balsamic, EVOO 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 EVOO. 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.
MAKES ABOUT 4 CUPS