Maple Balsamic Pecans with Sea Salt

Preparation:  5 min. Cooking: 15 min. Total: 20 min.
Recipe photo
  • 3 Tbsp maple syrup
  • 3 tsp balsamic vinegar
  • 1 Cup pecan halves
  • parchment paper
  • sea salt
Line a cookie sheet with parchment paper and preheat your oven to 325 ℉. Combine maple syrup and balsamic vinegar in a small mixing bowl, then add pecans and stir until well coated. Spread mixture onto parchment-lined tray and bake for 15 minutes, until pecans are bubbling and browned.

Sprinkle sea salt over warm pecans. Once the nuts are cool, store them in an airtight container at room temperature for up to a week.



*From the Wisconsin Cheese Marketing Board (© 2011 Wisconsin Milk Marketing Board, Inc.
Calories
210 Cal
Fat
18 g
Carbs
14 g
Protein
2.3 g
Fiber
2.4 g
Sugar
11 g
Cholesterol
0 mg
Sodium
2.3 mg


Nutrients

Fiber     2.4 g
Fat     18 g
Sugar     11 g
Carbs     14 g
Protein     2.3 g
Calories     210 Cal

Fats

Fat, Poly     5.4 g
Fat, Mono     10 g
Fat, Sat     1.5 g
Fat, Trans     0 g
Fat, Percent     75 %

Vitamins

Vitamin, K     0.9 mcg     0.7 %
Vitamin, A     14 IU     0.5 %
Vitamin, B12     0 mcg     0 %
Niacin     0.3 mg     1.8 %
Riboflavin     0 mg     2.6 %
Vitamin, C     0.3 mg     0.3 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     3.3 %
Vitamin, E     0.4 mg     2.3 %
Panto, Acid     0.2 mg     4.4 %
Choline     10 mg     1.9 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     29 mcg     2.9 %
Phosphorus     70 mg     9.9 %
Magnesium     33 mg     7.8 %
Copper     0.3 mcg     34 %
Fluoride     2.5 mcg     62 %
Zinc     1.8 mg     16 %
Cholesterol     0 mg     0.6 %
Sodium     2.3 mg     0.2 %
Selenium     1 mcg     1.9 %
Manganese     1.6 mg     23 %
Potassium     140 mg     2.9 %
Iron     0.8 mg     10 %