Low Sodium Salt and Vinegar Almonds
Crunchy, tangy, and utterly addictive, these Low Sodium Salt and Vinegar Almonds are a healthier twist on the classic snack! This easy-to-make recipe combines raw almonds with a flavorful blend of white vinegar, apple cider vinegar, and low sodium soy sauce for that signature salt-and-vinegar zing, all while keeping the sodium content in check. With just 10 minutes of prep time and a simple oven roasting technique, these almonds achieve the perfect balance of crispiness and bold flavor. Perfect for a midday snack, party appetizer, or road trip companion, this recipe is a guilt-free way to satisfy your salty cravings. Customize the flavor by adding a sprinkle of powdered salt substitute, or enjoy them as they are—the choice is yours!
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Recipe Information
Ingredients
- 2 cups raw almonds
- 1 cup white vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon apple cider vinegar
- 2 cups water
- 0.5 teaspoon powdered salt substitute (optional)
- 1 tablespoon olive oil
Instructions
In a medium saucepan, combine the white vinegar, low sodium soy sauce, apple cider vinegar, and water. Bring the mixture to a boil over medium heat.
Add the raw almonds to the boiling vinegar mixture and reduce the heat to low. Simmer the almonds for 10 minutes, stirring occasionally.
Drain the almonds using a fine mesh sieve, discarding the vinegar mixture. Allow the almonds to sit in the sieve to remove excess moisture for a few minutes.
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
Transfer the almonds to a mixing bowl, add the olive oil, and toss to coat the almonds evenly.
Spread the almonds in a single layer on the prepared baking sheet. If desired, sprinkle the powdered salt substitute evenly over the almonds for an extra punch of salty flavor.
Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even roasting. The almonds should be lightly browned and fragrant.
Remove the baking sheet from the oven and allow the almonds to cool completely. They will continue to crisp up as they cool.
Once cooled, store the almonds in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 12.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3058 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
