- 2 cups pecan halves
- 1/2 cup packed light brown sugar
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1/2 tsp. flake sea salt
Heat oven to 325°. Spread pecan halves on a parchment paper-lined baking sheet. Bake until lightly toasted and fragrant, about 10 minutes; set aside.
Boil brown sugar, balsamic vinegar, and olive oil in a 12” skillet over medium-high heat. Cook until mixture is foamy and slightly thickened, 2–3 minutes.
Add pecans and cook, stirring constantly, until well coated, about 3 minutes. Spread on prepared baking sheet and sprinkle with sea salt; let cool completely.
Break into bite-size pieces before serving.