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Beijing Style Vinegar Almonds

Beijing Style Vinegar Almonds
Prep time: , Cook time: , Total time:



For the smoked garlic:

2 cups garlic cloves, peeled

2 cups extra virgin olive oil

For the vinegar simple syrup:

2 cups rice vinegar

2 cups turbinado sugar

For the fried seasoned almonds:

2 cups almonds, soaked in water overnight

4 cups neutral oil for frying

1 teaspoon Maldon salt

2 pieces kaffir lime leaves, sliced thin

To serve:

2 cups fried seasoned almonds

1 cup vinegar simple syrup

1/2 cup smoked garlic

1 tablespoon Aonori

1 tablespoon Shio Kombu

I teaspoon turbinado sugar



  1. In a shallow metal pan, combine garlic and oil to smoke in an electric smoker for 3 hours at 200f (garlic should be very soft to touch). Cool and reserve.
  1. To create the vinegar simple syrup, combine rice vinegar and turbinado sugar in a heavy- bottomed pan and bring to simmer. Cook until sugar has dissolved completely (about 2 minutes). Cool and reserve.
  1. To fry the almonds, heat oil to 350f in a heavy bottomed pan. Strain almonds and pat dry with a cloth. Fry almonds until golden and crisp (about 2 minutes). Remove from fryer and season immediately with salt and lime leaves.
  1. When ready to serve, dress almonds with vinegar simple syrup in a shallow bowl. Garnish with smoked garlic, Aonori, Shio Kombu and sugar.

Created by Chef Danny Bowien of Mission Chinese for the Almond Board of California.

Nutritional Info:

Nutritional Info:

Calories: 280 kcal

Fiber: 4 g

Protein: 7 g

Cholesterol: 0 mg

Carbohydrates: 28 g

Sodium: 600 mg

Sugars: 20 g

Calcium: 97 mg

Fat: 16 g

Magnesium: 2 mg

Saturated Fat: 1 g

Potassium:  38 mg

Iron: 2 mg

Vitamin E: 0.2 mg


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abodis June 07, 2019

great recipe!