•I have substituted apple cider vinegar for the red wine vinegar and maple syrup for the sugar with excellent results. My personal favorite by a smidge is the red wine vinegar; it’s difficult to discern a difference between the sugar and maple syrup.
QUICK CANDIED WALNUTS OR PECANS:
•1 tablespoon (15g) butter
•¼ cup (50g) light brown sugar
•1 cup (100g) walnut halves or whole pecans (raw)
•⅛ teaspoon kosher salt
Line a baking tray with parchment paper. (You’ll need this when it’s time to cool the nuts.) Melt the butter and sugar together in a small skillet over low heat. Add the nuts and the salt. Stir constantly until the mixture starts to bubble and thicken, about 1 minute. Continue to stir until the sugar is completely dissolved. (Quick tip: Resist the urge to sneak a bite; the sugar is very hot and you could burn your tongue.) Spread the nuts out on the lined tray. The glaze will set as the nuts cool.