11 Reviews of Maple Balsamic Pecans Les Fougeres

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.

From: Dreamer in Ontario

On Dec 22, 2007

DH and I both love these. They make a wonderful little gift for Christmas. Off I go to buy more pecans.

From: AmandaInOz

On Dec 20, 2007

Excellent Christmas treat! These had a really great balance of sweet, tangy and salty. They didn't last very long in our house. Thanks MarraMamba!

From: mary winecoff

On Dec 3, 2007

These were wonderful. I have to be careful when I put them out or I will sit there and eat them all. Thanks for a great recipe I will make again soon!

From: cookiedog

On Nov 21, 2007

Goodness Gracious! These are Dynomite! Sweet and salty with a touch of balsamic. I might try these on the stovetop next time and see if I can reduce the liquid a little but they are just delightful as they are. Thanks for the recipe Marra!

From: momaphet

On Jan 5, 2008

I liked these, but kept thinking they needed something, I think I wanted more of the flavor they have, but the maple/balsamic is pretty light. My husband wanted them crunchier so I will try toasting the pecans a bit before mixing them into the syrup. I used Mrs. Butterworth syrup since that was all I had, I will try them again with pure maple syrup and see if it makes a difference.

From: evelyn/athens

On Jun 23, 2008

I made these up to take to the beach with us yesterday for nibbles. Used walnuts in place of pecans. Like Paula, there was too much of the syrup, so I just drained off before roasting and used the extra in salad dressing! Very taste.

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