Crunchy, tangy, and addictive! These homemade Salt and Vinegar Almonds pack a bold flavour punch that’s perfect for satisfying snack cravings. Easy to make and bursting with that classic salt and vinegar zing!
WHAT YOU’LL NEED TO MAKE SALT AND VINEGAR ALMONDS
Each ingredient in this salt and vinegar almonds recipe plays a key role in creating that irresistible balance of bold flavours and crunchy texture (the same one you get in classic salt and vinegar chips!). Here’s a quick breakdown of what each one brings to the table:
- Raw Almonds: Why, of course! Almonds are the base of the recipe, providing a naturally nutty, slightly sweet flavour. Raw almonds also offer a healthy dose of protein, fiber, and healthy fats, making them the perfect canvas for our salt and vinegar flavours to shine.
- White Vinegar: The star ingredient that gives these almonds their signature tang. White vinegar is known for its sharp, clean acidity, which cuts through the richness of the almonds, adding a bright, bold flavour.
- Sea Salt: Adds that necessary savory balance to the tangy vinegar. It helps enhance the overall flavour while also adding a slight crunch when sprinkled on the finished almonds.
- Apple Cider Vinegar: For an extra layer of complexity, apple cider vinegar provides a slightly sweeter, fruitier tang compared to the sharpness of white vinegar. This helps round out the overall flavour profile of this salt and vinegar almond recipe.
- Olive Oil: Helps the almonds roast to perfection, giving them a golden, crispy texture. It also allows the salt and vinegar flavours to stick better to the almonds, ensuring every bite is as flavourful as can be.
HOW TO MAKE HOMEMADE SALT AND VINEGAR ALMONDS FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this recipe for salt and vinegar almonds in the recipe card down below, but here are a few quick tips to keep in mind:
- Soak for maximum flavour. Don’t rush the soaking process! The longer you let the almonds soak in vinegar (at least 2 hours, or overnight for extra flavour), the more tangy goodness they’ll absorb. This step is crucial for that bold, in-your-face vinegar flavour.
- Make sure the almonds are completely submerged in the vinegar during soaking. This ensures every almond gets an even coating of tangy flavour. If needed, use a plate or lid to keep them fully covered at all times.
- Drain well. After soaking, make sure to drain the almonds thoroughly to prevent sogginess. You want them damp enough to hold the salt but not soaking wet.
- Skip the rinse after soaking! The vinegar that remains on the almonds helps the salt stick and intensifies the flavour. Rinsing would wash away the tangy goodness you’ve worked so hard to infuse.
- Don’t skimp on salt. Salt is key to balancing the vinegar’s tang. Be generous with your sea salt to make sure the flavour really pops. You should be able to visibly see the salt on the almonds once they’re done.
- Spread evenly. Arrange the almonds in a single layer on the baking sheet, avoiding any piling or overlapping. This ensures they roast evenly and get that perfect crispiness on every side.
- Watch the roast. Keep an eye on the almonds as they roast to prevent burning. Stir them a few times throughout cooking to ensure they cook evenly and get that golden, crispy texture.
- Toss while hot. For maximum flavour infusion, toss the almonds with the apple cider vinegar immediately after roasting while they’re still hot. This allows the vinegar to coat the almonds and soak into their crispy surface.
FREQUENTLY ASKED QUESTIONS
Almonds with salt can still be a healthy snack, though moderation is key. Almonds are packed with nutrients, including healthy fats, protein, fiber, vitamins, and minerals, making them a great choice for a nutritious snack.
The addition of salt, however, can add extra sodium, which is best consumed in moderation to maintain heart health and manage blood pressure. Opting for sea salt or a lower-sodium option can help balance flavour with health benefits. So, enjoy your salted almonds as part of a well-rounded diet, keeping mindful of your overall sodium intake.
Yes, you can absolutely enjoy salt and vinegar almonds on a keto diet! Almonds are a great low-carb snack option, providing healthy fats and protein without adding many carbs. The tangy vinegar and salt seasoning adds flavour without significantly impacting your carbohydrate intake.
Just be mindful of the amount of added vinegar and salt to ensure you’re keeping within your dietary goals. As long as you keep track of the overall portion size, salt and vinegar almonds can be a delicious and satisfying treat that fits perfectly into your keto lifestyle.
The calorie count for salt and vinegar almonds can vary depending on the portion size and specific recipe you use. Generally, almonds themselves contain about 7 calories per almond. When you add oil and vinegar, these additional ingredients contribute to the total calorie count.
To get a precise estimate for these salt and vinegar almonds, you can use a nutrition calculator by inputting the exact quantities of almonds, oil, and any other ingredients you use. This will give you a detailed breakdown of the calories per serving based on your specific recipe.
To keep your salt and vinegar almonds fresh and crunchy, store them in an airtight container at room temperature. A well-sealed container will help prevent moisture from making the almonds soggy and will maintain their crispiness. For optimal freshness, you can also store them in a cool, dry place away from direct sunlight.
If you want to extend their shelf life, consider keeping them in the refrigerator, where they can stay fresh for several weeks. Just make sure to let them come to room temperature before enjoying, as cold almonds might lose some of their crunch.
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SALT AND VINEGAR ALMONDS
Ingredients
- 2 cups Raw Almonds
- 1 cup White Vinegar
- 1 tbsp Sea Salt plus extra for sprinkling
- 1 tbsp Apple Cider Vinegar for extra tang
- 1 tbsp Olive Oil
Instructions
- In a medium bowl, pour the white vinegar over the almonds. Ensure the almonds are fully submerged. Cover the bowl and let the almonds soak for at least 2 hours (but up to overnight for more flavour). This helps infuse that bold vinegar flavour into the nuts.
- Preheat your oven to 350°F (175°C). After soaking, drain the almonds well, but don’t rinse them—you want that vinegar flavour to stick around. Toss the drained almonds in olive oil and sprinkle with the sea salt.
- Spread them out in a single layer on a baking sheet lined with parchment paper. Roast for 15-20 minutes, stirring halfway through to ensure even roasting. They should be golden and crunchy, but keep an eye on them to avoid burning.
- After roasting, immediately toss the hot almonds with the apple cider vinegar for an extra vinegar punch. You can also sprinkle a bit more sea salt if you like a saltier snack. Let the almonds cool completely. Once cooled, store them in an airtight container to maintain their crunch.
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Notes
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