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!

Course Snack

Cuisine American

Keyword almonds, roasted almonds, salt and vinegar, salt and vinegar almonds, snack, snack ideas, Snacks

Prep Time 5

Cook Time 20

Soaking Time 1

Total Time 1 25

Servings Cups

Calories 914kcal

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

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 6 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.

Video

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!

Nutrition