November 24, 2010: Tropical Balsamic Honey Roasted Almonds

I said that I was going to devote more time to my blog in the last posting yesterday, right?
Well, here's a little something to prove that I'm serious about getting back into cooking.

Last night I roasted Almonds for the first time, and they turned out great! I was inspired by the Sahale snack mix.  They've got a unique collection of Roasted Nuts (Almonds, Cashews, Pecans) with ingredients and flavor that blow my mind.  Like their Soledad Almonds; toasted almonds with Apple, Flax Seed, Dates, Balsamic Vinegar AND Red Pepper! The company is absolutely GENIUS!

I thought it would be nice to Roast Almonds with Honey & Balsamic Vinegar, Dried Mango, Cranberries, and...oh...Shredded Coconut, and Crystallized Ginger! They're kinda like a Thanksgiving Holiday spent in the Tropics.

So here's the recipe, and HAPPY HAPPY HAPPY THANKSGIVING!

Tropical Balsamic Honey Roasted Almonds

1 lb Raw Almonds

3 Tbsp Balsamic Vinegar

3 Tbsp Honey (or Agave for my true Vegan friends)

1 Tbsp Canola Oil

1Tbsp Water

1/2 cup Dried Mango chopped

1 cup Dried Cranberries

1/2 Crystallized Ginger 

1 cup Shredded Coconut 

On a large sheet pan covered with Aluminum Foil, dull side up, roast Almonds for 8 minutes or until fragrant at 300 degrees. 

When they are roasted, remove from oven, but leave it on, and allow them to cool a bit. 

While the nuts are cooling mix together the Balsamic Vinegar, Honey, Canola Oil, and Water in a small bowl.  

In a large skillet, or pan, bring the Balsamic mixture to a boil and add the almonds.  Stir to coat the almonds completely and until the liquid is nearly absorbed.  Now scoop the almonds back onto the sheet pan and put them back into the oven.  Roast them at 300 degrees for about 20 minutes, and be sure to check them periodically.  Make sure they're not burning.  If you are using a gas oven, you might need to roast them for a shorter amount of time.  

While the Almonds are roasting, if you have more Balsamic liquid in the pan saute the chopped Mango and Cranberries in it, just to coat.  If you dont have anymore liquid, make some and saute the dried fruit in it. 

Once the Almonds are roasted, allow them to cool for about 10 minutes, then in a large bowl mix the Almonds, Dried Fruit, Crystallized Ginger and Coconut.  Stir and mix until it's all incorporated.  Now, you can lay it back on the sheet pan if you don't think it's completely cooled, then store in an airtight container!

I made these as a gift for someone very special.   I think this is a perfect homemade holiday gift.