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Old 10-25-2013, 02:21 AM   #1
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Balsamic almonds

Tried making balsamic almonds in the slow cooker and the coating turned out sticky and sort of caramely. What can I do to make them drier and crispier? My recipe used 1/2 C each brown sugar and vinegar and 1/2 tsp salt. Should I adjust the recipe or change my cooking method?

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Old 10-25-2013, 03:36 AM   #2
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Those sound interestingly good. How would you use them Ghodur?

I've never done seasoned nuts, although I have used purchased glazed pecans and walnuts. I have looked at recipes though, and most of them tell you to roast the glazed nuts, although a couple suggested low heat in a frypan. You do need to cook with a dry heat so the moisture can evaporate enough so the nuts aren't sticky. You could try googling "recipes glazed nuts" to see if one of the methods looks doable for you.
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Old 10-25-2013, 04:51 AM   #3
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spot on cg!! i'd use a heavy non stick pan or frying pan too.
here's a receep i found
Balsamic Almonds Recipe by SMALLSTEPS4EVER | SparkRecipes
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Old 10-25-2013, 01:36 PM   #4
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They are absolutely delish, and you would just put them out as snacks. But i can see where they would be goo chopped in a salad, too.
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