1 c pecan halves
1/4c brown sugar
1T olive oil (or veg. oil)
1T red wine vinegar (or balsamic)
*Prepare a large sheet of parchment paper or foil for cooling pecans
1-Stir sugar, oil and vinegar in a large skillet over med heat until sugar melts and syrup bubbles-approx 3 min
2-Mix in pecans & stir until nuts are toasted and coated well - approx 5-6min
3-Turn nuts onto parchment, seperate with 2 forks. Cool completely. Stoe in an airtight container for up to a month.
Alisha Bailey
Indianapolis
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