A few months ago I discovered some delicious Dill Pickle Almonds at Whole Foods. My whole family loved them, but they did contain a little sugar. Why sugar in a dill pickle flavored almond? Beats me. So of course it was time to create my own sugar-free version! Citric acid is the ingredient here that gives these almonds their pickle-like sourness and tang.
Dill Pickle Almonds
- 1 egg white
- 3 cups almonds
- 2 tsp citric acid
- 2 tsp salt
- 2 tsp dried dill
- 3/4 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp coriander
- Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk the egg white until frothy. Stir in the almonds until well coated.
- Sprinkle with the citric acid, salt, dill, garlic, pepper, and coriander. Toss to combine well.
- Bake 10 to 12 minutes, until the almonds are golden brown. Remove and let cool completely on the pan.
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Roasted or raw almonds to start/
Egg whites…… refrigeration then?
I think you could substitute sumac, which is a lightly sour herb, for citric acid.
I did use mostly sumac, and some True Lime powder, but it wasn’t at all pickle-puckery. Yummy, but not at all like a dill pickle.
I was thinking about those dill pickle almonds at WF too and I looked for powdered vinegar online. It’s a real thing! You can get it from Amazon! I can’t wait to try it on almonds with dill and salt and I’m thinking pork rinds too!
Would love to have a BBQ Almonds version of this recipe.
This is perfect timing. I have a huge bag of almonds I was looking to find a recipe to use. Where do I get citric acid?
Is Amazon the only place that you can buy the powdered vinegar? What’s the cost?