These sweet and tangy almonds are a great addition to a cheese platter or appetizer plate or just as a snack.
Serves: 15Hands-on: 35 minutesTotal: 4 hours 15 minutesDifficulty: Medium
- 2 cups whole almonds
- ½ cup packed dark brown sugar
- ½ cup balsamic vinegar
- ½ tsp. kosher salt
- Place all ingredients into a 4- to 5-quart slow cooker. Cook uncovered on high for 4 hours, stirring every 15 minutes or until all the liquid has evaporated. The almonds will have a syrupy coating.
- Line two cookie sheets with parchment paper. Pour the almonds in a single layer on the baking sheets to cool completely.
- Store in an airtight container in the pantry for up to 2 weeks.