Salt and vinegar nuts
Prep time: 10 minsTotal time: 
Salt and vinegar nuts
Prep time: 10 minsTotal time: 
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 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
Step by step
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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.
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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.
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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.
