Try these delectable glazed nuts as a snack, salad or ice cream topping, as a crust for baked chicken or an accoutrement for an antipasto platter. The possibilities are endless!


3 Tbsp Maple Dark Balsamic Vinegar
¾ cup light brown sugar
¼ cup Butter ‘Taste’ Olive Oil
1 tsp cinnamon (optional)
4 cups raw pecans
1 Tbsp water


Preheat oven to 350 degrees F.
Combine the brown sugar, Maple Dark Balsamic Vinegar, Butter ‘Taste’ Olive Oil, (cinnamon), and water in a medium-sized bowl.  Whisk together well.
Add pecans to maple glaze.
Use a large spoon to stir making sure all the pecans are coated well.
Line a baking sheet with foil and brush with Butter ‘Taste’ Olive Oil.  Spread pecans onto the baking sheet in a single layer.
Roast pecans in oven for 20 minutes tossing 2-3 times throughout cooking time.  Ovens tend to vary in temperature, it’s a good idea to keep an eye on the pecans during the last 3 minutes; they can burn easily.
Remove pecans from oven and stir frequently throughout cooling time (about 5 minutes) to prevent clumping.


Lavender Dark Balsamic Vinegar
Cinnamon Pear Dark Balsamic Vinegar
Chocolate Dark Balsamic Vinegar
Espresso Dark Balsamic Vinegar

Chipotle Olive Oil
Eureka Lemon Olive Oil
Blood Orange Olive Oil
Black Peppercorn Olive Oil