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.



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.