Salt And Vinegar Almonds Food
SALT AND VINEGAR ALMONDS
For a delicious and nutritious snack, try this recipe for roasted almonds with the classic taste of salt and vinegar.
Provided by Robert Kostoroski
Categories Appetizers and Snacks Nuts and Seeds
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
- Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
- Line the baking sheet with parchment paper.
- Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow to dry, about 10 minutes.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 20.5 g, Fat 18 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 155.9 mg, Sugar 14.9 g
SALT AND VINEGAR ALMONDS
For a delicious and nutritious snack, try this recipe for roasted almonds with the classic taste of salt and vinegar.
Provided by Robert Kostoroski
Categories Nuts and Seeds Appetizers
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
- Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
- Line the baking sheet with parchment paper.
- Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow to dry, about 10 minutes.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 20.5 g, Fat 18 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 155.9 mg, Sugar 14.9 g
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