Was working all weekend but Caitlin was coming for brunch so had to make something somewhat fancy to make up for my Longo’s bought quiche (though it was delicious). Made a nice spring mix salad with lemon poppy seed dressing, sliced strawberries and these delicious nuts on top!
1 cup pecans
1 tbsp olive oil
1 tbsp balsamic
¼ cup brown sugar
A sprinkling of coarse sea salt
Bake pecans on a cookie sheet lined with parchment paper at 325 degrees for 10 minutes. When there are a couple minutes left, in medium sized frying pan, over medium-high heat boil oil, vinegar, and brown sugar together. Stirring constantly until thick and kind of frothy. Took me about 2 minutes. Take pecans out of the oven and add to the frying pan, stir until evenly coated. Pour onto parchment paper and sprinkle with sea salt. Let cool. Break up for salad topping, or eat them as a snack! Recipe is easy to double or triple… haven’t tried it any bigger than that! Enjoy!