My roasted salt and vinegar nuts are the perfect snack, ideal for any party, or just to nibble on with a glass of wine at the weekend. I used a mix of my favourite nuts and seeds, soaked them in some apple cider vinegar, before roasting in the oven with sea salt and olive oil.
These tasty salt and vinegar nuts are one of my favourite snacks. However, buying a mix of nuts like this from a store can prove costly, as they tend to be sold as a deluxe snack, and often in a very small quantity (with less of the really tasty nuts like pecans, and more of the cheap seeds).
So that I could enjoy these tasty roasted nuts more often, I decided to try and roast my own. After some experimenting I found the perfect recipe for these roasted mixed nuts, and its a whole lot cheaper than store bought nuts!
I love pretty much all nuts and used a combination of pecans, cashews, peanuts, hazelnuts and almonds in this recipe. I also mixed in some pumpkin and sunflower seeds for extra crunch. However, make the recipe your own and use the nuts and seeds that you enjoy eating.
Why you'll love this recipe
- The party snack with the perfect balance of sweet, sour and salty.
- Less expensive that store bought mixed roasted nuts.
- Adapt the recipe and use the nuts and seeds you enjoy eating.
- A simple recipe as hands on prep time is minimal.
Salt & vinegar nuts recipe ingredients
- Nuts - I used a combination of pecans, almonds, hazelnuts, cashews and peanuts in my nut mix.
- Seeds - I combined the nuts with pumpkin seeds and sunflower seeds which add extra crunch and texture.
- Vinegar - the nuts are soaked in apple cider vinegar for a couple of hours.
- Oil - I coat the nuts and seeds in some olive oil before roasting.
- Salt - I use fine sea salt to season the nuts. I find using a finer salt helps to distribute the seasoning better.
How to make salt & vinegar nuts
- Place all the nuts and seeds into a bowl and pour over the apple cider vinegar. Stir to combine, then set the bowl aside to marinate for 2 - 2 ½ hours.
- Once marinated, pour the nuts and seeds into a sieve and drain off any excess vinegar.
- Preheat the oven to 180C/160CFan/355F. Line a baking tray with baking parchment or a silicone mat.
- Spread the nuts onto some kitchen paper, pat the nuts with the kitchen paper and dry the nuts as much as possible.
- In a second mixing bowl add the oil and sea salt and stir to combine. Add the nuts and seeds and stir to completely cover the nuts in the salty oil mixture.
- Spread the nuts onto the lined baking tray and place in the oven to roast for 10 minutes.
- Remove the tray from the oven and stir the nuts to break them up. Return to the oven and roast for another 10 minutes.
- Remove from the oven and sprinkle over a little extra sea salt, then place the tray on a wire rack to cool completely.
- Place the cooled nuts into a jar and enjoy within 2-3 days.
Recipe variations
- Nuts - you can use any combination of nuts, try adding some walnuts or macadamia nuts.
- Seeds - use any combination of seeds, try adding whole linseeds or sesame seeds.
- Vinegar - I used apples cider vinegar, but you can swap that for white wine or sherry vinegar.
Serving suggestions
I like to make these nuts at a weekend, enjoying them with a glass of wine, a cheeseboard, olives and some pickles. The perfect grazing type dinner that I love at a weekend.
However, they also make a great drinks party snack. Leave bowls of these salt and vinegar around the room and leave people to help themselves. I make these when I have friends coming round and they always disappear, they are very moreish!
FAQs
Nuts and seeds are a healthy snack, packed with protein and I also leave the skin on the nuts as that adds extra fibre. These nuts are not heavy on salt and they contain no sugar, artificial flavourings or preservatives.
You need liquid of some sort to get salt to adhere to nuts. As this nut mix is soaked in vinegar the salt will stick easier. I also like to add a little olive oil which not only helps roast the nuts, but also gets the salt to adhere to the nuts.
These nuts are best enjoyed on the day they are made. However, they can be stored in an airtight container and consumed within 2-3 days.
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Additional recipe suggestions
If you like this recipe then try some of my other favourite snack recipes, perfect for any party!
- Spiced Roasted Almonds
- Cocktail Sausages 3 ways
- Pork Bonbons
- Chicken & Chorizo Croquettes
- Potato & Cheese Croquettes
- Baked Camembert with toppings
Equipment
- 2 Medium sized bowls
- sieve
- weighing scales
- Baking tray
- Baking parchment or silicone liner
Ingredients
- 50 g pecans
- 50 g almonds
- 50 g hazelnuts
- 50 g cashew nuts
- 50 g peanuts
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 250 ml apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon fine sea salt (plus extra to sprinkle over)
Instructions
- Place all the nuts and seeds into a bowl and pour over the apple cider vinegar. Stir to combine, then set the bowl aside to marinate for 2 - 2 ½ hours.
- Once marinated, pour the nuts and seeds into a sieve and drain off any excess vinegar.
- Preheat the oven to 180C/160CFan/355F. Line a baking tray with baking parchment or a silicone mat.
- Spread the nuts onto some kitchen paper, pat the nuts with the kitchen paper and dry the nuts as much as possible.
- In a second mixing bowl add the oil and sea salt and stir to combine. Add the nuts and seeds and stir to completely cover the nuts in the salty oil mixture.
- Spread the nuts onto the lined baking tray and place in the oven to roast for 10 minutes.
- Remove the tray from the oven and stir the nuts to break them up. Return to the oven and roast for another 10 minutes.
- Remove from the oven and sprinkle over a little extra sea salt, then place the tray on a wire rack to cool completely.
- Place the cooled nuts into a jar and enjoy within 2-3 days.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Hazel says
Oh my, I think I'm addicted! What a simple recipe and such a compulsive snack, thank you.
Lesley says
Thank you Hazel, these have fast become my favourite new snack.
Cat says
I didn't realise how simple it was to make your own seasoned nuts! I made some of these for Christmas but we may have eaten them all already so now I need to make a double batch and try and not touch them until next week!
Lesley says
Thank you Cat, I'm glad you enjoyed the nuts, they are very moreish.
Chloe says
I've roasted nuts before but never done the vinegar thing - really loved it. I went heavy on cashews and pecans because they're my faves
Lesley says
The pecan nuts in this mix are my absolute favourites too.