An OSR Original Recipe
Candied Balsamic Pecans
These little gems are a key ingredient in my Candied Pecan, Blueberry & Goat Cheese Mini Scones, but they delight in other ways as well. They’re wonderful in salads, crumbled over roasted vegetables, or on top of yogurt, ice cream, or cheese. They pair perfectly with sweet, sour, salty, or savory, and something about the candied coating literally makes them melt in your mouth.
Active Prep Time:
10 mins
Cook/Set Time:
40 mins
Total Time:
50 mins
Primary Course:
Snack
Primary Cuisine:
American
Serves/Makes: 4
Ingredients
- 1 egg white (from 1 large egg)
- 1 tbsp. balsamic vinegar
- 1/2 c. light brown sugar, gently packed
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt
- 2 c. pecan halves, unsalted
Instructions
One: Froth Egg White & Vinegar:
-
In a medium to large bowl, whisk together egg white and balsamic vinegar until frothy.
Two: Prepare Coating:
-
Add brown sugar, cinnamon, and salt to egg white mixture and stir to combine.
Three: Add Nuts & Bake:
-
Add pecan halves to coating mixture and stir or toss with your hands until all nuts are completely covered. Turn nuts onto a Silpat or parchment-lined baking sheet and spread apart in a single layer. Bake in a pre-heated 300° oven for 40-50 minutes until slightly toasted in color. Let rest at room temperature for 5-10 minutes before removing from pan.