Here is a recipe we used for our Holiday Market Event at our store. Yummy!
Saba Glazed Pecans
3 tablespoons Saba
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup light brown sugar
1/4 cup olive oil
1 tablespoon water
4 cups raw pecans ( from two 8- oz bags)
Preheat oven to 350 degrees
Combine Saba, maple syrup, cinnamon, salt, brown sugar, olive oil and water. Whisk well
Add pecans to Saba glaze and make sure to mix well to coat the pecans.
Line a cookie sheet with tinfoil and coat with olive oil.
Spread pecans on the cookie sheet in a single layer.
Roast the pecans for around 20 minutes, tossing 2-3 times durning baking.
Remove the pecans from the oven and stir during the cooling process to prevent clumping.
The SABA process is simple. The grapes are harvested and then cooked down to a "must" (thick almost syrupy liquid) in copper cauldrons. It is then barreled, and here in lies the real secrets of the closely guarded family recipes. It is the type of wood, the aging and transferring of vinegar from barrel to barrel that makes the difference between balsamic vinegars. Only certain woods like oak, cherry, chestnut, mulberry, acacia, juniper, and ash are used for the barrels. In the beginning there is a mother sauce from which all aged balsamic vinegar begin. A barrel is never completely emptied. There is always a percentage that is left in the original barrel as new balsamic is added to continue the aging process for the newly added younger balsamic vinegar. Each barrel has a hole to allow for evaporation and for air so that time, change in weather, heat, and cold of the season can work its miracle in the aging and acetification process (the mellowing of the sharp acidic taste). On average the balsamic stays in each barrel for at least a year although that may be part of each families secret recipe. Some balsamic vinegar may remain in some barrels a little longer in the later years to produce heavier notes of certain wooden barrels.