Black Truffle Balsamic Glazed Almonds
by Fungi Perfecti
Base recipe is for 1 cup of almonds. Multiply as needed.
- 1 cup raw almonds
- 1 tbsp Black Truffle Balsamic Glaze
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp finely ground sea salt
- Rice flour
Preheat oven to 375°. Combine balsamic glaze, olive oil and salt in a mixing bowl, then immediately add almonds. Toss with a spoon until almonds are thoroughly and evenly coated; allowing the mixture to rest for 15 minutes and then remixing can help to distribute the glaze more evenly. There should be little or no extra glaze pooling in the bottom of the bowl. If there is, add a few more almonds to soak up the extra.
Spread almonds out as thinly and widely separated as possible on a greased baking sheet. Bake on middle rack of oven for 10–15 minutes (varies by oven), checking frequently to make sure they do not burn. Remove from oven and set aside to cool.
Once fully cooled, break the almonds apart and place in a container suitable for shaking. Tate-test one or more almonds; if they could use more salt, mix 3 parts rice flour to 1 part sea salt in a separate container, then toss with almonds. Otherwise, toss almonds with straight rice flour (it doesn't take a lot; a quarter-cup of mixture will probably suffice). This will keep them from sticking together.