Maple Balsamic Pecans Les Fougeres

From: Chef Regina V. Smith

On Dec 19, 2008

These are fantastic. My bag of pecans was 400 grams, just an ounce or so shy of a pound. So there was a little bit too much liquid and I had to pour a bit off. Other than this little glitch, preparation was quite easy. I will certainly be making these again.

From: kiwidutch

On Jun 30, 2008

These were more like sweets than I expected, I thought that the more tart notes of a balcamico would offset the maple syrup but this recipe seemed to bring out the sweetness in the balsamic, so for us it was more like sweet plus sweet flavour. We seem to prefer a less sweet result so this was only "ok" for us but personal preference is everything and tastes differ around the globe so I'd advise people to judge for themselves. Please see my Rating System: 3 stars for a recipe that we liked, but couldn't rave about. The sauce hardens into little puddles around the nuts... be careful these are all very much hotter then it looks when you first get them out of the oven, so beware of burns. Thanks!

From: Boomette

On Jun 28, 2008

I didn't know if it was better to use white or black balsamic vinegar. Cause my black balsamic vinegar is probably not the best quality. So I used white. It gave them a nice result. They are like candy. Thanks Marra. Made for the Babes of ZWT4

From: PaulaG

On Feb 12, 2008

These are habit forming. I did have a little problem with the proper measurement. It could have been that my pound measure of pecans was a little shy. There seemed to be way to much syrup/vinegar and I ended up draining the excess off and toss with additional pecans. They were also baked at 350 degrees for about 20 minutes. I did use a Grade B maple syrup. These make an excellent treat or a very nice gift.