Rosemary Balsamic Almonds

 I’m getting very excited about my upcoming adventure to the International Food Blogger’s Conference, starting at the end of this week. This year’s agenda looks great, I’m always excited to meet new bloggers, and love getting to spend time with my ladyblogging pals, Streusel (of course) and Erica.

 

This week’s recipe is inspired by one of the sponsors of the conference, the folks who make balsamic vinegar. I’ve got an early morning flight, and I’ve been thinking about a healthy snack I want to take with me (and packing along less food than I did for my last flight – I need to show up hungry!). With my love of all foods tangy, I came up with these savory almonds. They’re filling and healthy, but not the type of food I can stuff myself with (again, helpful when you plan to spend the weekend eating). Also, they’re quick to make and easy to pack up, so I’ll be all set for my flight to Sacramento.

 

 

One note about these snacks – even after baking and drying, they’re still a bit sticky, so a napkin may be helpful to pack along. They’d also make great appetizers or quick noshes for happy hour.

 

Rosemary Balsamic Almonds

 

1/4 cup balsamic vinegar

1 teaspoon dried rosemary

1/2  teaspoon salt, or more to taste

Freshly ground black pepper

1 cup raw almonds

 

Preheat oven to 350 degrees, and line a baking sheet with a silpat or parchment paper.

 

In a medium saucepan over medium heat, add the vinegar, rosemary, salt and pepper. Heat balsamic and spices until the mixture starts to steam, then stir in the almonds. Cook, stirring nearly constantly, until the vinegar has reduced, is thick, and coats the almonds – this takes about 5-10 minutes. You’ll know it’s done when there is basically no vinegar coating the bottom of the pan.

 

Spread on to baking sheet, and roast in the over for 8-12 minutes. Keep a close eye on the almonds, they can go from toasty to burnt quickly. Remove from the oven and let cool. The glaze will firm up as the nuts cool, though will still remain somewhat tacky to the touch. Taste, adding additional salt as needed.

 

 

 

 

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