Candied Pecans

It's going to be heating up this week, so, cold soups, crisp salads, and frosty drinks and desserts will be on the menu. I have a different salad planned for every night this week in honor of National Salad Month. I found this recipe on epicurious.com as a component of another salad, but decided to do my own thing with the salad (that you will see later in the week), and just use the nuts. They were amazing! Not only are they the perfect addition to a salad, but they're also wonderful atop ice cream, bread pudding, on their own, or broken and served on top of oatmeal whether you eat it warm or cold. You must try this simple recipe, and then try to stop eating these nuts.

Candied Pecans

 Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 cup pecan halves

Spray sheet of foil with nonstick spray. Stir sugar, oil, and vinegar together to blend in heavy medium skillet. Cook over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).

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