With Derby Day quickly approaching (the first Saturday in May), I started thinking what I could add to my Derby Day food lineup. This recipe for Salt and Vinegar Roasted Almonds is my healthy nod to the Southern favorite salt and vinegar potato chip.
The trick to obtaining the vinegar tang is to soak the almonds in white vinegar. I experimented quite a bit before I was satisfied with the amount of vinegar flavor. What I found, too, is the longer you soak the almonds for the vinegar side, the longer you have to roast them to recapture that crunchy almond texture.
I think I’ve finally come up with the perfect balance (well, you know…as perfect as I could get it, because I’d have loved for them to be even more vinegary). With the soak time of an hour and a roasting time of 30 minutes, these nuts are still golden brown, crispy, vinegary and of course…salty, after adding some sea salt (kosher salt will work fine, too).
There is only one small problem with the recipe now. Just like the potato chips, nobody can eat just one.
- 2 cups raw almonds
- 1 cup distilled white vinegar
- sea salt
- In a large bowl, combine the vinegar and almonds.
- Allow to soak for 1 hour.
- Drain off the vinegar (reserving it for later use) and dry the almonds on paper towel.
- Place the almonds on a baking sheet lined with parchment.
- Preheat the oven to 350°F.
- Place the baking sheet into the oven and cook for 25-30 minutes.
- Remove from the oven, sprinkle with sea salt and allow to cool completely.