At Thanksgiving time I always get so excited for the traditional dishes: turkey, gravy, mashed potatoes, etc. I like making this salad to go with the big meal. It makes a fresh addition for a day full of baked food!
I'm going to share the recipe for these candied pecans. Usually I mix them in with baby spinach, dried cranberries, and crumbled goat cheese. Then I toss everything with a light vinaigrette.
Ingredients:
1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Directions:
*Prepare a large sheet of parchment paper or foil for cooling the pecans
1. Combine sugar, oil, and vinegar in a large skillet over medium heat until sugar melts and bubbles--about 3 minutes.
2. Add pecans and stir until the nuts are toasted and coated with the syrup, about 5-6 minutes.
3. Put the nuts on the parchment paper and separate using two forks. Cool completely.
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