Description
This salt and vinegar almonds recipe is perfect for anyone looking for a healthy snack. With a tart vinegar tang and plenty of salt, you’ll be coming back for more.
Ingredients
Units
Scale
- 200g raw almonds
- 350 ml white vinegar
- 1-2 teaspoon olive oil
- Dash of salt, flaky/Maldon salt preferred
Instructions
- Line a baking tray with parchment paper and preheat the oven to 180° Celsius (or 160° fan-forced).
- Place the almonds into a medium-large bowl and pour vinegar over to cover the almonds.
- Let the almonds soak in the vinegar for 2-4 hours. The longer they soak, the stronger the vinegar flavour will be.
- Once the almonds are thoroughly soaked, drain them and tip them onto a a large plate, lined with paper towels. Allow the almonds to dry, blotting any excess liquid.
- Once almonds are mostly dry, spread them in a single layer on the prepared baking tray. Drizzle the almonds with olive oil and sprinkle with salt. If you are adding any additional spices, sprinkle them onto the almonds now.
- Place the baking tray in the preheated oven, and roast the almonds for 20 minutes, stirring them halfway through. Keep a close eye on the almonds, as you want them to get golden brown but not burn.
- When the almonds are ready, remove the baking tray from the oven.
- Once again, line a plate with paper towel and transfer the almonds to the plate. This will prevent them from continuing to cook and help drain excess oil.
- Allow the nuts to cool completely before eating, at least 25-30 minutes.
- Taste and sprinkle with extra salt if needed.
- The almonds are best enjoyed the same day, but will stay nice and crisp if stored in an airtight container for up to 4 days.
Notes
Nutrition calculated using 1 teaspoon extra virgin olive oil.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Snacks
- Method: Roasting
- Cuisine: American