Finally got around to trying this recipe I found in the Edmonton Sun:
ROASTED HONEY BALSAMIC PECANS
A gift for friends hosting an open house or drinks party? A gift bowl holding glossy pecans is perfect. For freshness, flavour and presentation, be sure to buy the nuts in halves. This recipe doubles easily.
2 cups (500 ml), (1/2 lb./250 g) pecans or walnut halves (I used walnuts)
3 Tbsp. (45 ml) liquid honey
1 Tbsp. (15 ml) balsamic vinegar
3/4 tsp. (4 ml) coarse sea salt, Maldon recommended
Line large rimmed baking sheet with parchment paper; set aside.
In a bowl, stir pecans with honey until nuts are well coated. Stir in vinegar.
Spread nuts evenly and in 1 layer over baking sheets. Roast in centre of preheated 350F (180C) oven, stirring once, until glossy with a toasty aroma, about 15 to 20 minutes.
Sprinkle with salt; let cool completely. Break apart. (Make-ahead: Store at room temperature in airtight container for up to 2 weeks.)
Makes 2 cups (500 ml) nuts
TIP: If nuts become sticky, spread on baking sheet and return to oven for 5 minutes.
VARIATION: Maple Balsamic Pecans: Toss nuts with 1/3 cup (75 ml) medium or amber maple syrup and 2 Tbsp. (30 ml) balsamic vinegar. Roast for about 20 to 25 minutes, stirring twice. This recipe is inspired by the glazed pecans at Les Fougeres, one of Canada's loveliest restaurants located in Gatineau, Quebec.
MY REVIEW: These are great and very easy. My only advice, watch them closely. It seems there's only a 10 second window between done to perfection and burnt to a crisp. I baked for 5 minutes, stirred, then another 5 minutes. In our oven at least, 15 minutes was way too long! I'm bringing them to a Christmas get together today with some dried strawberries to compliment them.