Warning - these are highly addictive. Use any combination of nuts and seeds you like; pecans and hazelnuts, so long as they are fresh, are outstanding.
Vermont Maple Balsamic Candied Nuts
2 Cups mixed nuts and/or seeds
6 Tbsp. Vermont Maple Dark Balsamic Vinegar
½ Cup brown sugar
½ Tsp. salt
Put all of the ingredients except salt in a medium saucepan and turn the heat to medium-low.
Cook, stirring occasionally, until the liquid has bubbled away and the mixture is fairly dry and clumpy. Then, turn them onto a sheet pan lined with parchment or a silicone liner. Spread in a thin layer with a spatula, sprinkle salt on top, and let cool.
These candied nuts are also delicious sprinkled on top of a green salad or a bowl of yogurt!