1/4 cup Sugar, white or brown (packed)
1 tbsp Olive or Canola Oil
1/2 tbsp Balsamic Vinegar, 1/2 tbsp water
1 cup Pecan Halves
dash of cayenne
Optionally toast, but do not burn, the pecans for 3-4 minutes in toaster oven.
In a heavy skillet over medium heat, stir sugar, oil, vinegar and water together until well combined.
When the mixture bubbles, add pecans, stirring to coat. Cook for 5-7 minutes, stirring frequently to prevent burning. Sprinkle with cayenne near the end of cooking.
Pour the pecans out onto waxed paper and spread them so that they are not touching one another. Cool for coating to harden. Store in freezer to keep them crispy.
Yummy in a salad! Made for Thanksgiving, 2013.