Iced Almonds with Salt

Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

This mezze is crazy simple, yet a very useful way to introduce a wonderful crunch to the selection of food on the table. Soaking the almonds makes the texture similar to that of a green kernel eaten straight from the tree.


  • 200 g whole blanched almonds
  • 4 ice cubes
  • Maldon salt or other flaky sea salt


Generously cover the almonds with cold water and place in the fridge overnight. When you’re ready to eat, refresh the water and put the ice in the bowl. We recommend a sprinkling of salt on each almond before eating. They keep for a day or two in water in the fridge.