Candied pecans

Amazing how much adding candied pecans to a salad really livens things up. I'll give credit to the goat cheese which is turning out to be the unsung hero of the kitchen thus far.
The spinach salad I made was pretty standard - grilled chicken (salt, pepper, cayenne, splash of maple syrup), spinach, strawberries and goat cheese. In hindsight I guess I could've thrown on some diced purple onion.
"Candy"-ing the pecans was simple enough. I just mixed in a tablespoon or so each of olive oil and balsamic vinegar with 1/4 cup (ish) of brown sugar into the frying pan on medium heat. Constantly stirred until the sugar had melted, and it was bubbling assertively. Threw in a cup of pecans and tossed it around to really let the mixture coat 'em up. Maybe 4 minutes for the initial mixture and another four to sweeten the pecans. Gotta make sure it's evenly coated. I then spread it out on some wax/parchment paper and let them dry for about half an hour. Make sure to separate the pecans individually because by the time they're done cooking they're already sticking together.