This isn’t as stupid-simple as the smoked salmon and potato chip so-called recipe, but it’s pretty damn close. I learned about these tasty nuts back in 2005 at The School of Natural Cookery in Boulder. Like most everything I make, I go in phases of loving and then forgetting about certain foods. Sometimes I’ll make two or three batches in a row and then won’t make them again for over a year. No one seems to notice when I don’t make them, but they most certainly do notice and appreciate when I do.
The recipe calls for two ingredients almonds and ume (short of umeboshi) vinegar. Eden Foods makes the only readily available ume vinegar that I know of, but if you find another brand, I’m sure it will work just fine. Ume vinegar is the byproduct of Japanese umeboshi plums, which are made using a salt brine and shiso leaves. The fruit is fermented, pressed and the remaining liquid is the ume vinegar.