Prep 5 mins
Cook 15 mins
The restaurant sells these in their little take out store with gourmet items and cant keep them in stock. (along with the other nut recipes of theirs). Simple to do at home
- Toss one pound pecans with the maple syrup and approximately 1/4 cup of balsamic to taste (look for a nice sweet/tangy balance).
- Roast on parchment lined baking sheet at 325 degrees until fragrant and glazed. (about 15 minutes), then sprinkle generously with sea salt and let cool.
- store in an airtight container at room temperature.
Interesting take on the usual spiced or sweet nuts. As a diabetic I am pretty much staying away from pure maple syrup so I subbed Cary's Sugar Free Maple and a beaten egg white. I was using a homemade fig balsamic so when the nuts came out of the oven I used the same spices I would in a fig cake- a little ginger, some mace and some lemon zest. These were terrific. I loved the balsamic taste with the nuts. Great recipe!
Just finished making these and they are amazing!!! I didn't know if I had a pound or not, so I mixed enough maple syrup and balsamic vinegar to coat the nuts, and kept tasting and tweaking until it suited me. I used red balsamic vinegar I had bought from Sam's Club about a year ago. It's a big bottle and when I had bought it the taste wasn't so good, but after some time the vinegar gets thicker, sweeter and all around better. Then roasted then in a pan lined with parchment paper - it really help keep the mess down. Also turned the nuts during the roasting to help the maple/balsamic coat the nuts better. This recipe is a definite keeper.
What an interesting flavor! My balsamic vinegar was quite sweet, so I actually used a little more than 1/4 cup to get the right flavor. After roasting they seemed a little TOO sweet until I added the salt, which made them perfect. I'm so excited to put these in my Christmas gift baskets!