INGREDIENTS
- 1/3 cup Marzetti® Balsamic Vinaigrette
- 4 cups Pecan halves
- 3/4 cup Light brown sugar
- 1/4 tsp Cayenne pepper, or to taste
- 1/2 tsp Ground cumin
- 1/2 tsp Kosher salt
- Hot sauce, to taste
Preheat the oven to 350°F. Place pecans on a sheet pan and toast for 8 – 10 minutes. Remove from oven. Line a sheet pan with parchment paper and mist with non-stick vegetable oil spray. Set aside.
Combine Marzetti® Balsamic Vinaigrette, brown sugar, cayenne pepper, cumin and hot sauce in a medium size skillet. Bring to a boil, stirring constantly for about 2 minutes. Add the toasted nuts and stir to coat, cooking for another 2 -3 minutes. Pour the nuts onto the prepared pan. Sprinkle with salt. Using two forks, quickly separate the nuts into individual pieces or into small clusters. Cool completely. Store in an airtight container.
Serve chopped on salads or as a snack with drinks.
