• Cooking Time: 8
• Servings: 4
• Preparation Time: 1
• 1 cup raw almonds*
• 1/4 cup light brown sugar
• 3 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle chile powder

1. Line a baking sheet with Reynolds Parchment Paper. Place the nuts, brown sugar and vinegar in a heavy sauce pan. Cook over medium heat, stirring occasionally, until their is no liquid left and the sugar has dissolved, about 5-8 minutes. Add the salt and chile powder. Stir until dissolved (about 30 seconds) then pour the nuts on the the prepared pan and quickly use a spatula to separate the nuts into one layer, no touching. Cool completely before eating.
4. *I used skin on, but blanched would probably work just as well.

Last year I made flavored nuts to give as holiday gifts, these were by far my favorite: sweet and savory! A must have.