Shane wanted some salt & vinegar almonds, but I thought the price for the small tin was too high. So I offered to make a batch for him. He’s spoiled. 😉
Now, mind you I’d never even had salt & vinegar almonds, more-or-less made any. I relied on Google to show me the way. Unfortunately the recipe I used that promised she’d perfected the recipe didn’t live up to its promise. Not in the slightest. You couldn’t taste the salt or vinegar. They were simple roasted almonds. Not bad, but not what Shane craved.
Thus, as any good cook would do, I tried a second batch without a recipe. 😛
My recipe may resemble another published recipe lurking on the internet or cookbook. Don’t know. I didn’t bother to look up any other since the first wasted 2 cups of vinegar and however much Himalayan pink salt I used following a recipe.
The “perfect” way instructed you to soak the almonds for an hour. Nope. I say soak them overnight. I soaked an entire bag with enough vinegar to cover them, and put the lid on like a kiss goodnight.
In the morning, I drained off the excess vinegar. Do not dry off as another recipe would have you do. Dump the vinegary-wet almonds onto a parchment lined baking sheet. Spread into one layer. Salt them generously. Shift them around with a spatula. Salt them generously again. Turn and salt again if you want. The almonds should look fairy dusted, all sparkly in crystal.
Roast in a 400 *F preheated oven. You can roast for 20-30 minutes. Or you can follow my lead and roast for 5 minutes, turn with spatula, and roast again for 5 minutes. Repeat until crispy and crunchy. About 20-30 minutes. 🙂
Yes you should taste test every 5 minutes. 🙂 Continue taste-testing after they’re done for at least 5 minutes. LOL I texted Shane the picture of the roasted salt & vinegar almonds, and said, “Yum, yum. You may not get any.” LOL
Fair warning then. You may eat them all. 😛