Put the almonds, pepitas, and malt vinegar in a medium bowl. The vinegar should just cover the almonds and pepitas. Give the mixture a quick stir and let stand at room temperature for 30-60 minutes.
Two: Prepare Almonds & Pepitas for Baking:
After the almonds and pepitas have stood in the vinegar, pour the entire mixture through a fine-mesh sieve to discard the vinegar (do not rinse). Spread the almonds and pepitas on a paper towel and pat them dry. Pour the almonds and pepitas into a pile at the center of a baking sheet, add the olive oil and salt, and give the mixture a quick stir to coat. Then, spread the mixture in an even layer across the baking sheet.
Three: Bake:
Bake in a pre-heated 450° oven for 5-6 minutes. Watch carefully as they can burn quickly. Once you see the almonds and pepitas turn slightly golden, immediately remove them from the oven and pan and let them cool on a clean, dry paper towel.