Need an appetizer? Make a batch of Vermont Maple Balsamic Vinegar Pecans. Whole pecans are coated with honey, butter and Vermont Maple Balsamic Vinegar then lightly toasted in a 350 degree oven. So easy to toss and bake. Watch your time toasting though, the pecans can burn quickly. A perfect hostess gift and snack for Fall. Serve these pecans over ice cream, cookies, sweet potatoes, waffles and pancakes.
Maple Pecan Cookies are glazed with Vermont Maple Balsamic and garnished with pecans. Click on photo for recipe.Print
Vermont Maple Balsamic Pecan Recipe
Vermont Maple Balsamic vinegar is mixed with honey and butter to make a rich coating for toasted pecans. Serve these as snacks, or gift bag for holiday gift giving. Serve over ice cream, cookies, sweet potatoes, pancakes, waffles, and chicken.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 1 cup 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
1 cup pecans
2 tablespoons honey
2 tablespoons Vermont Maple Balsamic Vinegar*
2 tablespoons butter, melted
- In small zip lock bag, place all ingredients, shake to coat and place pecans on a parchment lined baking sheet.
- Toast in oven at 350 F. for 20 minutes, stir at 10 minutes. Watch closely to prevent burning.
- Remove from oven and allow to cool.
- Use these pecans on Maple leaf cookies, on top of Maple ice cream, salads, or give as a gift.
*Balsamic vinegar can be ordered online from Abingdon Olive Oil Company, Abingdon Virginia.
Original Recipe developed by Liz Bushong. Lizbushong.com