Salt and Vinegar Almonds
Salt and Vinegar Almonds deliver a crackly crunch with a bright balsamic tang balanced by mellow sweetness and a clean, salty finish. They’re roasted for extra nuttiness, then glazed so the flavor clings to every bite—ideal for casual snacking, cocktail hour, or topping salads and cheese boards.
- Prep5 mins
- Cook10 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Spread the almonds on a baking sheet. Toast in the preheated oven until they begin to turn golden and smell fragrant, 8 to 10 minutes.
- 3
Meanwhile, combine the vinegar and brown sugar in a saucepan over medium heat. Stir gently until the sugar dissolves, about 5 minutes. Remove the toasted almonds from the oven, add them to the saucepan, and stir to coat.
- 4
Line the baking sheet with parchment paper.
- 5
Spread the coated almonds evenly on the prepared baking sheet. Sprinkle salt over the almonds, tossing to coat evenly. Let them dry, about 10 minutes.
- Calories 301.61 kcal Moderate
- Protein 8.27 g Moderate
- Carbs 26.49 g Moderate
- Total Fat 19.49 g High
- Saturated Fat 1.49 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 15.4 mg Low Source
- Fiber 4.9 g Moderate
- Sugar 19.74 g High
- Added Sugar 0.0 g Low Source
- Calcium 105.45 mg Low Source
- Iron 1.45 mg Low Source
- Potassium 287.77 mg Low Source
- Vitamin A 0.32 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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