Salt and Vinegar Roasted Almonds

Salt and Vinegar Roasted Almonds, recipe, vinegar and salt almonds, sea salt roasted almonds

Salt and Vinegar Roasted Almonds

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.

Try them!

P~

4.0 from 4 reviews
Salt and Vinegar Roasted Almonds
 
Prep time
Cook time
Total time
 
The quintessential potato chip flavor, salt and vinegar, is brought to the more healthy almond! Still...nobody can eat just one!
Author:
Recipe type: snack
Serves: 2 cups
Ingredients
  • 2 cups raw almonds
  • 1 cup distilled white vinegar
  • sea salt
Instructions
  1. In a large bowl, combine the vinegar and almonds.
  2. Allow to soak for 1 hour.
  3. Drain off the vinegar (reserving it for later use) and dry the almonds on paper towel.
  4. Place the almonds on a baking sheet lined with parchment.
  5. Preheat the oven to 350°F.
  6. Place the baking sheet into the oven and cook for 25-30 minutes.
  7. Remove from the oven, sprinkle with sea salt and allow to cool completely.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Appetizers, Holiday Cooking, Living in Elegant Simplicity, Meatless Monday, Picnic Fare, Saucy Southerner Recipes, Snacks, Southern. Bookmark the permalink.

12 Responses to Salt and Vinegar Roasted Almonds

  1. What a lovely idea! I’m all about salt and vinegar anything! 😉 Thanks for the roasting tips as well. It makes sense!

  2. Ang says:

    What is the reserved vinegar for?

  3. Leslie says:

    Thanks so much for the recipe. I tried this last night but mine aren’t vinegary at all 😁 I am thinking I need to soak them longer? Would the almonds split? Is that why you recommended 1 hour? I ended up spraying them with coconut oil and sprinkling kosher salt and fresh ground black pepper. I really really wanted the vinegar flavor. Have you experimented with a longer soak?

  4. Thank you for this! I am totally going to give these a try. Also, think I might spray with a light mist when they come out of the oven and then sprinkle them with the sea salt.

    • stephen says:

      I haven’t tried almonds yet (I did whole sunflower seeds) but I would suggest spraying the vinegar part way thru baking rather than at the end. Works like a basting, but the more you put on the longer it’ll take to get them roasted and dried out.

  5. Amy says:

    I think I figured out why the vinegar flavor doesn’t come out as strongly as we would like. The companies making these aren’t actually using vinegar, they are using malic acid. Good for you and very tart, but it’s not vinegar. You can buy malic acid, but it’s not cheap. No wonder those little cans are so expensive. Thanks for the recipe! I’m going to keep trying. I was thinking maybe to keep a little of the vinegar with the almonds and let that roast in the oven. Longer cooking time, but it might help to hold onto the flavor. Maybe mix some salt with it too, so the salt hold the vinegar as well.

  6. stephen says:

    have you tried concentrated vinegar? for instance, would using 30% vinegar instead of the regular 5% make a better result?

  7. Kelly says:

    I did not find these very vinegary and that’s the primary flavor I was going for. While hot, I rinsed them in more vinegar, then salted them. Still not as sharp as I’d have liked.

  8. Stacy says:

    One way you can use the reserved vinegar and get a more vinegary flavor is to dissolve salt in the vinegar and then bake off the liquid until you get a fine salty powder. Brush the almonds with a small amount of oil and then sprinkle the vinegar-salt powder over almonds. Voilà!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: