Salt and Vinegar Roasted Almonds Recipe
Sea salt and vinegar almonds are the perfect combination of savory and tangy. The light sweetness of almonds is combined with a tart vinegar tang and a dash of salt salt for a flavor-packed snack.
Try adding these almonds chopped up in a crunchy romaine salad.
If you like the blue diamond almonds that are salt and vinegar flavored, you will love these. Almonds are a great choice when it comes to smart snacking. They offer a good source of protein and healthy fats. When soaked in vinegar, sprinkled with sea salt, and roasted, they create a delicious blend of flavors that is perfect for snacking on.
🤍Why you will love this recipe
- Salt and vinegar almonds are a convenient and portable snack! They are easy to prepare and store, and perfect for on-the-go snacking.
- They are versatile! Making these almonds at home allows you to adjust the level of saltiness and vinegar flavor to suite your taste for consistent quality.
Here is what you will need
This is an overview of the ingredients and steps to make this delicious salt and vinegar almond recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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How to make salt and vinegar almonds
Prepare: Line a baking sheet with parchment paper, preheat the oven to 375 degrees f.
STEP 1: Place the almonds into a small mixing bowl. Pour the vinegar over the almonds and let them soak for at least an hour.
STEP 2: Drain the vinegar from the almonds, pat them dry with a paper towel and reserve the vinegar.
STEP 3: Arrange the almonds on a parchment-lined baking sheet and roast for 10 minutes. Remove the almonds from the oven and toss them in 1 to 2 teaspoons vinegar and sea salt. Roast for 8 to 10 minutes longer.
Ingredient notes and substitutions
Almonds – Use raw, unsalted almonds for the best results. Almonds can be replaced with cashews, hazelnuts, walnuts or pecans.
Vinegar – I like t to use apple cider vinegar, which can be substituted with white wine vinegar, red wine vinegar or balsamic vinegar.
Serving Suggestions
Sea salt almonds are perfect for solo snacking straight out of a bag or bowl. You can add them to a charcuterie platter, a salad, or Asian dishes like this Thai chicken salad.
Recipe variations
These almonds are so customizable! Here are some variations to inspire experimenting with different flavors of salt and vinegar almonds.
Sweet and Sour Almonds – Add a teaspoon of honey or maple syrup to the vinegar to add a touch of sweetness.
Spicy – Toss the almonds with a pinch of cayenne pepper and sea salt instead of just salt.
Garlic – Toss the almonds in garlic and sea salt.
How to store leftovers
Store leftover almonds in a jar or glass container at room temperature for 3 to 4 days.
💡Tips
- Soaking the almonds is key to infusing flavor! While 30 minutes to an hour is good, overnight soaking will yield even better results with intense taste.
- Stir or toss the almonds halfway through roasting time to prevent them from burning.
- Be sure to arrange the almonds in a single layer on the baking sheet to ensure even roasting.
It’s best to start with raw almonds for optimal flavor. The vinegar will penetrate the almonds more effectively when they are raw.
It is not recommended to make salt and vinegar almonds in the microwave. The microwave will not produce the same level of crunch and flavor as an oven will.
Try roasting the almonds for a bit longer at a lower temperature. For a stronger flavor, try extending the soaking time or use a more potent vinegar.
Yes, you can! Try experimenting with various flavored vinegar such as herb-infused vinegars or raspberry vinegar.
No, an almond is considered a tree nut. If you are preparing food for a nut allergy, it’s best to substitute almonds with pumpkin seeds or sunflower seeds.
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Salt and Vinegar Almonds
Equipment
Ingredients
- 1 cup raw almonds
- 1/2 cup apple cider vinegar
- 1/2 teaspoon sea salt
Instructions
- Place 1 cup raw almonds into a small mixing bowl. Pour 1/2 cup apple cider vinegarover the almonds and let them soak for at least an hour
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Drain the vinegar from the almonds and set the vinegar aside and pat the almonds dry with a paper towel.
- Arrange the almonds on a parchment lined baking tray and place in a preheated oven. Bake for 10 minutes.
- Remove the almonds from the oven and toss them in teaspoon or 2 of the reserved vinegar. and 1/2 teaspoon sea salt. Place back into the oven for another 8 to 10 minutes.
- Let the almonds sit for at least 30 minutes after they have been removed from the oven to crisp them up.
