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Salt and vinegar nuts
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Salt and vinegar nuts
Our rather moreish salt and vinegar nuts are the perfect accompaniment to a cold beer
Serves: 4-6
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
315Kcal
Fat
27gr
Saturates
4gr
Carbs
6gr
Sugars
2gr
Fibre
1gr
Protein
12gr
Salt
1.3gr
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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
-
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.