- 2 cups pecan halves
- ½ cup packed light brown sugar
- 2 TBSP. Dark Chocolate balsamic vinegar
- 1 TBSP. Chipotle Olive Oil
- ½ tsp. Flake Sea Salt
Heat oven to 325 degrees. Spread pecan halves on parchment paper lined baking sheet. Bake until lightly toasted and fragrant, about 10 min.; set aside.
Boil brown sugar, balsamic vinegar, and olive oil in a 12” skillet over medium-high heat. Cook until foamy and slightly thickened, 2-3 minutes. Add pecans and cook, stirring constantly until well coated, about 3 minutes. Spread on parchment paper and sprinkle with sea salt, let cool completely. Break into bite size pieces.