Balsamic Candied Pecans
This past Shabbat, we diverged from our usual romaine-strawberry-craisin salad and tried something that tied into our Tex-Mex menu a little better: Baby Spinach with Mango and Candied Pecans. The salad, though simple, was very good, and I was truly wowed by the candied pecans.
What makes these nuts special is that, in addition to the typical sugar, the coating contains a bit of balsamic vinegar. The end result is a unique sweet-sour combination that ties in perfectly with the mango and vinaigrette of the salad, and is a great snack just on their own. (I would have happily munched them all away if I didn’t need them for the salad.)
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