Balsamic pecans 1

Enrobed in the tangy zip of sweet-tart balsamic vinegar, these treats from Alexandra Coppinger, co-owner of Common Tart bakery in Tulsa, Oklahoma, are a scrumptious snack, a next-level add-on for a charcuterie board or, after a rough chop, a punch of flavor when tossed in a salad.

Coppinger says the goodies also go well with cocktails. And bonus: they have a long shelf life, too. “Put them in an airtight baggie and they last for ages,” she explains. This is especially helpful because, even if you like them, you might not want to make them all the time. “The process can be a bit messy,” Coppinger says, “but they’re worth it.”

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Balsamic Shellacked Pecans

• 2 cups pecan halves, toasted 
• 1/2 cup brown sugar 
• 1/3 cup balsamic vinegar 
• 1/2 tsp salt 
• 1/4 tsp cayenne pepper

Line a rimmed baking pan with parchment paper 

Place pecans, vinegar and brown sugar in a heavy saucepan over medium heat. Stir frequently, until sugar has melted, pecans are fully coated and there is no liquid left in the pan. 3 to 5 minutes. 

Sprinkle with salt and cayenne, mix well. 

Spread out onto baking pan and allow to cool before using/serving.