2 Tbsp honey
3 Tbsp Olive Us Apricot White Balsamic
2 Tbsp Olive Us mild Ultra Premium Extra Virgin Olive Oil (EVOO), such as Chiquitita EVOO
Sprinkle of Olive Us Lemon Twist sea salt
1 1/2 Cups Rancho Vignola almonds
Set oven to 350° and line a baking sheet with parchment.
Combine honey, balsamic, and EVOO in saucepan over medium/low heat and stir for 8-10 minutes until the mixture has thickened and turned golden brown. The oil may not fully incorporate.
Stir in the almonds and over medium heat continue to stir for 3-4 minutes.
Spread almonds onto baking sheet and bake for 5-6 minutes, checking that they don’t burn. Remove from oven, sprinkle lightly with salt (if desired), and enjoy!!