Preheat oven to 350° F.  

Place almonds on a baking sheet and bake for 10 minutes.  Remove from oven and set aside.

While the almonds roast, combine balsamic vinegar and brown sugar in a medium saucepan.  Boil for 10 minutes or until mixture is thick enough to coat the back of a spoon. Remove from heat.

Add roasted almonds to saucepan. Stir to coat them evenly and set aside for 10 minutes to soak.

Reduce oven temperature to 275° F. Line baking sheet with parchment paper.

Scoop out almonds with a slotted spoon and place them in a single layer on parchment paper lined baking sheet. Place in oven for 10 minutes.  Remove from oven and let almonds dry completely; about 2 hours. 

Sprinkle almonds with granulated sugar and chipotle (or cayenne) powder.  Stir to coat evenly.  Sprinkle with ore sugar or chipotle powder if needed.