Shellacked Balsamic Almonds
Looking for extra flavor in your snack Kick things up a notch with these perfectly seasoned almond treasures. Adapted from Party Nuts! by Sally Sampson.
2 cups lightly toasted California almonds
1/2 cup firmly packed brown sugar
2/3 cup balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon chili powder or cayenne pepper
Line a baking sheet with parchment paper. Place the almonds, brown sugar, and vinegar in a large heavy-bottom skillet and cook over medium heat. Stir 3-5 minutes until the sugar melts, the almonds are well coated with the mixture, and there is no liquid at the bottom. If using salt or chili powder, sprinkle evenly. Transfer the almonds to the prepared sheet, separating the individual nuts. Set aside to cool before serving.
Calories 223.7; Fat 15.8 g; Sat Fat 1.203 g; Mono Fat 9.934 g; Poly Fat 3.863 g; Protein 6.148 g; Carb 17.3 g; Fiber 3.017 g; Cholesterol 0 mg; Sodium 209.1 mg; Calcium 95.4 mg; Potassium 229.6 mg; Vitamin E 7.43 mg;