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.

Vermont Maple Balsamic Pecans

The Vermont Maple Balsamic Vinegar can be found here.  

Here is what Abingdon Oil says… “We have searched high and low, and it appears that we have created the first of it’s kind, an Aged Pure Maple Balsamic, using real 100% pure maple produced at a small family farm in Vermont.”

( I am not an affiliate of Abingdon Olive Oil company… just love there products).

Vermont Maple Leaf Cookies Recipe

Maple Pecan Cookies are glazed with Vermont Maple Balsamic and garnished with pecans.  Click on photo for recipe.

Pecans Great for Snack Boards

Fall harvest charcuterie board

Hope you will try this recipe.  They are very good.  Order the Vermont Maple Balsamic Vinegar, you will be glad you did.  It’s delicious.  You can use the balsamic in pancakes, waffles, as a syrup, over salads, pears, apples, flavored butter, pecan cheeseballs.

Flavor tastes like a rich dark sweet maple syrup.  Here is what Abingdon Oil says…

“This balsamic is outrageously good.  Think waffles, glazing bacon, pork chops, ice cream, and dressings.  This pairs well with our Organic Butter EVOO, French Walnut Oil, or Blood Orange Fused Olive Oil.”


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.

  • Author: Liz Bushong
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes
  • Yield: 1 cup 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American


Units Scale

1 cup pecans

2 tablespoons honey

2 tablespoons Vermont Maple Balsamic Vinegar*

2 tablespoons butter, melted


  1. In small zip lock bag, place all ingredients, shake to coat and place pecans on a parchment lined baking sheet.
  2. Toast in oven at 350 F. for 20 minutes, stir at 10 minutes. Watch closely to prevent burning.
  3. Remove from oven and allow to  cool.
  4. 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.

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