Now you wanna get nuts? Come on! Let’s get nuts.

by Willie on September 10, 2014

in Daily, DIY, Food Fuel, Recipes

When Angela came back from Fitbloggin in June, she started raving about these almonds that she brought back from the conference. These nuts were supposed to last for awhile because she had huge bag of them. Now, I only said “had” because one day, one of our dogs ate the whole bag of them. She stole them out of Angela’s purse. Luckily, our dog was ok from eating the nuts but the nuts were still gone.

Angela was away again running a race in Denver. I wanted to surprise her when she got back home back making my version of those nuts. Here was the result:


Balsamic glazed almonds! Now, this picture was taken before I roasted them in the oven. So, the nuts formed a glaze as the baked in the oven. The Sriracha addition came from watching an episode of Alie and Georgia’s Cooking Channel show. I hope you guys enjoy this snack that I made!

Balsamic & Sriracha Glazed Almonds
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
Almonds are good for you! So, why not try some almonds that are glazed with a little bit of heat!
  • 2 cups almonds
  • ½ cup Splenda Brown Sugar
  • ½ cup Balsamic Vinegar
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Sriracha
  • Olive oil spray
  1. Preheat oven to 250 degrees Fahrenheit.
  2. In a large mixing bowl, combine the almonds, brown sugar, balsamic vinegar, salt, and Sriracha.
  3. Mix all ingredients together until all almonds are coated
  4. On a large baking sheet lined with aluminum foil, spray foil with olive oil spray.
  5. Spread almonds out onto sheet into one layer to cook evenly.
  6. Bake almonds for up to 35 mins in oven. Turn almonds at the halfway mark of cooking to keep from scorching.
  7. Remove sheet from oven and let cool.
  8. Once cool, serve or store in airtight container.


  • Mandie

    They look yummy. Did they turn out well and were they a good comparison to the ones the dog ate?

    • They did turn out really well. I may try a different kind of batch in the future.

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