SALT AND VINEGAR ALMONDS

hand picking out some almonds from a bowl

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!

Prep Time 5

Cook Time 20

Soaking Time 1

Total Time 1 25

Servings Cups

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 extra virgin olive oil

Instructions

Add the almonds to a medium bowl and pour the vinegar over top, making sure they're fully submerged. Cover and let soak for 4–6 hours to really infuse them with that tangy vinegar flavour.
Preheat the oven to 300°F (150°C). Drain the almonds well, but do not rinse them. Toss with the olive oil and sea salt until evenly coated.
Spread the almonds in a single layer on a parchment-lined baking sheet. Roast at 300°F for 30 minutes, stirring halfway through, until dry and lightly toasted.
As soon as the almonds come out of the oven, toss them with the apple cider vinegar for an extra punch of tangy flavour. Taste and add another sprinkle of sea salt, if desired. Let the almonds cool completely before serving. They'll continue to crisp up as they cool. Store leftovers in an airtight container to keep them crunchy.

Notes

For an even more intense salt and vinegar flavour, you can sprinkle some vinegar powder on the almonds after roasting. It's an optional step but worth it if you're a serious salt and vinegar fan!

Make them spicy: For a little heat, swap the regular olive oil for spicy olive oil and use spicy vinegar for the final splash after roasting. The heat is subtle and builds at the end.

Nutrition