I was very intrigued by the Balsamic Almonds recipe in Carrie’s Gluten-Free Slow Cooker cookbook, and as an avid lover of all things balsamic I knew I had to make them.
It was definitely not your usual slow cooker recipe – for one thing, the lid is not required. It’s also not a set-and-forget recipe, as it requires stirring occasionally throughout the cooking process. But despite having to babysit it a bit, it’s super simple and the results are well worth it!
I ended up increasing the recipe by half due to my larger slow cooker (the recipe calls for a 4 quart). The advantage to this one is that since I was checking on it regularly, I didn’t have to worry too much about getting the cooking time right.
It was really easy to put together – I just put the almonds in the slow cooker, added brown sugar, balsamic vinegar and a bit of kosher salt, and stirred it all together.
I set it for 4 hours on high, and per the recipe stirred it every 15 minutes until it got syrupy. In my cooker, it only took two and a half hours to get to that stage.
The results were absolutely phenomenal – perfect combination of tangy and sweet!
They’re a bit on the sticky side, and it could be that cooking them longer would have helped the glaze dry out more, but I noticed a strong toasted almond smell and in my experience with nuts that usually means they’re just shy of burning, and I didn’t want to risk ruining them.
Sticky or not, I started snacking on them before they even had a chance to cool off completely and kept sneaking them all evening – definitely making these again very soon, and I’m eager to try the Cinnamon Sugar Pecans too!