Smoked Salt & Vinegar Almonds

Ingredients

Method

1. Soak the almonds
   Place raw almonds in a bowl and cover completely with Manuka Smoked Malt Vinegar. Let them soak for 2-4 hours at room temperature. The longer you soak, the more intense the smoky flavour.
   Tip: Don't skip this step! The soaking time allows the vinegar to penetrate the almonds, creating that deep smoky flavour throughout—not just on the surface.
2. Drain and dry thoroughly
   Drain the almonds in a colander and pat them completely dry with paper towels or a clean kitchen towel. This is crucial—any moisture left will impact their crunchiness.
3. Prepare the salt
   Using a mortar and pestle, crush your fine salt into a powder. This helps it stick to the almonds better.
4. Coat with oil
   Toss the dried almonds with olive oil until they're evenly coated. You want just enough oil to help the salt stick—don't overdo it.
5. Add the salt
   Sprinkle the powdered salt over the oiled almonds and toss thoroughly until everything is well coated.
6. Roast to perfection
   Preheat your oven to 180°C (350°F). Spread almonds in a single layer on a baking tray lined with parchment paper. Roast for 15 minutes, giving the tray a shake halfway through for even roasting.
   Watch them closely in the last few minutes—almonds can go from perfect to burnt quickly!
7. Cool and serve
   Let the almonds cool completely on the tray. They'll crisp up even more as they cool. Store in an airtight container.