Salt and Vinegar Nuts

And a new audio check in format of fun stuff, insurance woes, and accountability!

Salt and Vinegar Cashews, recipe and photo by me, Anna Vocino

One day I went to my favorite natural food store. They had pre-made salt and vinegar nuts. I bought them immediately without reading the label.

I opened the package, inhaled the delicious salt and vinegar scent, and scarfed down a hand full of nuts.

To my surprise, deez nuts had sugar. WTAF. WHY???? STAY OUTTA MY NUTS, BIG SUGAR!!

Then I had a face palm V8 moment when I realized, “It would probably be pretty easy to make salt and vinegar nuts at home with stuff you already have in your kitchen, ya dummy.”

So here we are.

I use a stovetop nut roasting device, but these are easily made in the oven on a baking sheet.

But before we get to this simple but insanely delicious recipe, let’s do a new segment where I discuss things that have been on my mind. Just between us, dear Reader, there is too much that I want to impart to you about cool shit I love, so I have to talk about it on the mic to get the info to you in the quickest way possible.

Grab a cup of coffee with cream or salt or however the frack you mainline your caffeine, and let’s TALK.

Links to stuff mentioned (some are affiliate links, some

are not):

• Laurel Denise planners

• Total Carnivore Steak Shake Protein Powder

• The Holy Grail of Investing by Tony Robbins

• My Alloy M4 Estriol Face Cream (use the discount code ANNA11111 for $25 off)

• Dr. Boz LPIR video from Suzy Demeester

Now, back to deez nuts…

Downloadable, printable version of this recipe lives here.

SALT AND VINEGAR NUTS

(Yields 4 cups of nuts)

• 4 cups your preferred raw nut (cashew pictured here)

• 4 tablespoons olive oil

• 2-3 tablespoons apple cider vinegar

• 3 teaspoons salt, divided

Using a stovetop nut roaster or saucepan:

Heat the nuts in a stovetop nut roaster or saucepan to medium high heat, stirring for 1 minute every three minutes, making sure nuts do not burn. After 8-10 minutes, the nuts will be fragrant and roasted. Pour the olive oil into the snack maker and stir. Then pour the apple cider vinegar and stir. Then sprinkle in 2 teaspoons of the salt and stir. Let the nuts roast 1 more minute if needed, being careful not to burn them.

Pour the roasted nuts onto a paper towel lined baking tray. Season evenly with the remaining 1 teaspoon of salt. Let cool. Serve or store in an airtight container.

Using the oven:

Preheat the oven to 400 degrees. In a large mixing bowl, toss the nuts with the olive oil first, then the apple cider vinegar, then the salt. Lay the coated nuts evenly onto a foil-lined, parchment-paper-lined, or nonstick baking sheet. Roast for 5 minutes, stir the nuts, then roast them for 5-7 more minutes until they become fragrant, but not burned. Remove from the oven and let cool 5-10 minutes. Serve or store in an airtight container.