Heat a pan on medium-high, then add the almonds. Stir frequently to make sure they don't burn.

Once they've gotten a slight brown to the center, add the dried herbs and balsamic vinegar and stir to coat. Take them off the heat promptly, because the sugars in the balsamic vinegar will burn quickly. The pan will stay hot, so they'll continue to glaze even off the burner. You're aiming to get them somewhat dry, but not burn. It's a fine line, so you might have to play with it a few times to get your technique perfectly honed.