Salt and vinegar nuts
Salt and vinegar nutsSubscribe to Sainsbury's magazine
Our rather moreish salt and vinegar nuts are the perfect accompaniment to a cold beer
- 1 x 100g pack of whole almonds (skin-on)
- 1 x 100g pack of cashews
- 200ml white wine vinegar
- 1 tsp oil
- 1 tsp sea salt flakes
Tip 1 x 100g pack of whole almonds (skin-on) and 1 x 100g pack of cashews into a bowl, then add 200ml white wine vinegar to cover.
Soak for 1-2 hours, then drain and pat dry (discarding the vinegar). Toss with 1 tsp oil and 1 tsp sea salt flakes, spread out on a lined baking tray.
Bake in a preheated oven at 180°C, fan 160°C, gas 4 for about 20 minutes, stirring halfway, until golden brown. Sprinkle with a little more salt and leave to cool before eating. Best eaten the same day.