4 Tbsp Olive Us Maple Dark Balsamic
2 Tbsp Olive Us mild Ultra Premium Extra Virgin olive oil (EVOO), such as Chiquitita
Sprinkle of Olive Us Espresso sea salt
1 1/2 Cups Rancho Vignola pecans
Set oven to 350° and line a baking sheet with parchment.
Combine balsamic and EVOO together in a jar with tight lid. Shake vigorously for several seconds to combine well together. Pour the oil and balsamic mixture into a saucepan over medium/low heat and stir for 8-10 minutes until the mixture has thickened. The oil may not fully incorporate.
Stir in the pecans and over medium heat continue to stir for 3-4 minutes.
Spread pecans onto baking sheet and bake for 5-6 minutes, checking that they don’t burn. Remove from oven, sprinkle lightly with salt (if desired), and enjoy!