Salt and Vinegar Roasted Almonds Recipe
Salt and Vinegar Almonds are a simple snack that’s packed with flavor and healthy fats. The natural sweetness of the almonds pairs with the tangy bite of vinegar and a touch of sea salt, creating a bold, sweet-and-savory, crunchy texture that’s hard to stop eating. This recipe is perfect for satisfying snack cravings between meals.
Recipe Highlights
Prep Time: 5 Minutes
Soaking Time: 1 Hour (at least and up to overnight)
Cook Time: 20 Minutes
Total Time: 1 Hour 25 Minutes
- Made with only 3 ingredients: almonds, sea salt and vinegar.
- Healthy and portable snack that’s packed with protein and fiber.
Try adding these almonds, chopped up in a crunchy romaine salad.
Ingredient List
- Raw Almonds – Cashews, walnuts or pecans will work too
- Sea Salt or Kosher Salt
- Apple Cider Vinegar – White, which is sharper will also work
How To Make Sea Salt and Vinegar
- Soak the Almonds: Add almonds to a bowl and submerge them in vinegar to begin soaking for full flavor absorption, then soak for 1 hour. Drain and pat them dry.
- Bake: Arrange the almonds on a parchment-lined baking sheet and roast in a preheated (375°F) oven for 10 minutes. Toss with 1 to 2 teaspoons vinegar, and roast for 8 to 10 minutes longer.
- Cool in pan: Add the sea salt and toss the almonds, then let them sit in the pan for 15 to 20 minutes so they cool and crisp up.
Tips
- Soaking the almonds in the vinegar mixture is key to infusing that tangy flavor! While an hour is good, overnight soaking will yield even better results with an intense taste.
- Be sure to arrange the almonds in a single layer on the baking sheet to ensure even roasting.
- For a faster alternative, those who prefer it can use an air fryer at 350°F for 10 to 12 minutes, shaking halfway.
- After roasting, immediately toss the hot almonds with sea salt so it adheres and for the best flavor.
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 snack mix, a salad, or Asian dishes like this Thai chicken salad.
Recipe Variations
These almonds are so customizable! Here are some variations to inspire experimentation with different flavors. They deliver a tangy flavor just like your favorite salt and vinegar chips, making them an irresistible, nutritious snack.
Sweet and Sour. Add a teaspoon of honey or maple syrup to white vinegar to add a touch of sweetness.
Spicy. Toss the almonds with a pinch of cayenne pepper and sea salt (keep an eye on sodium intake), using a light coating of olive oil to help the salt adhere.
Garlic. Toss the almonds in garlic powder, sea salt, and a light coating of olive oil to help the salt adhere, paired with white vinegar for that classic tangy flavor.
How to Store Them
Store leftover almonds in a jar or glass container at room temperature for 3 to 4 days.
Sea Salt and Vinegar Frequently Asked Questions
Start with raw almonds for the best results. Vinegar soaks into raw almonds better, so you get more flavor.
Roast a bit longer at a lower temperature, and don’t skip drying them after soaking. For a stronger tang, soak longer or switch to a sharper vinegar (like white vinegar or malt vinegar).
Yes. Air fry at 350°F for 10 to 12 minutes, and shake the basket halfway through so they cook evenly.
Store them in an airtight container at room temperature for 3 to 5 days.
Salt and Vinegar Almonds
Equipment
Ingredients
- 1 cup raw almonds
- 1/2 cup apple cider vinegar white which is sharper will work too
- 1/2 teaspoon sea salt or kosher 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 – up to overnight.
- 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. Place back into the oven for another 8 to 10 minutes.
- Rem ove the almonds from the oven and toss them in sea salt. Let the almonds sit for at least 30 minutes after they have been removed from the oven to crisp them up.
