Recipe for Balsamic-Cinnamon Pecans
Recipe 192 of 365
You know the sugary, toasty roasted nut smell you come across now and then in markets and on street corners? Bring it home. Serve these yummy pecans on salads, or straight from a bowl.
TIME: 10 minutes active time
MAKES: 1 pound spiced nuts
Vegetable oil spray
1 1/2 cups sugar
1/4 cup balsamic vinegar
1 pound raw pecan halves
2 tablespoons ground cinnamon
Preheat the oven to 325 degrees. Line a heavy, rimmed baking sheet with aluminum foil. Spray the foil all over with a light coat of oil, and set aside.
Combine 1 cup of the sugar with the vinegar in a saucepan large enough to fit all the nuts. Cook the mixture over medium heat until the sugar has dissolved completely and just begins to simmer, stirring frequently, then simmer 1 minute. Add the nuts and stir until all the nuts are covered with the syrup.
Transfer the nuts to the baking sheet and spread into a single layer. Bake on them middle rack until the nuts are toasted through and their coating turns a deeper shade of brown, 10 to 15 minutes, stirring once or twice during cooking.
Meanwhile, mix the remaining 1/2 cup sugar with the cinnamon in a small bowl. Place a cooling rack over another sheet of aluminum foil. (This will make clean-up a lot easier.)
When the nuts are done, pull them out of the oven and shake about a third of the cinnamon mixture on them while they’re still quite hot. Transfer the nuts to the cooling rack, and shake another third of the cinnamon on top. Let cool for a few minutes (the cinnamon sugar will melt into the nuts and form a bit of a crust), stir the nuts to expose their other sides, and shake the remaining cinnamon sugar onto the nuts.
Let cool completely, break apart any nuts that may be sticking together, and store in an airtight container up to 1 week. (The nuts also keep beautifully in the freezer.)