psoltesz
New member
So I wanted to try some naturally smoked almonds (not the store-bought kind with the super-salty powder on them), and I think I've got a good (and fairly simple) recipe going. The only trick is they require more maintenance while actually smoking than other foods.
I find hickory works well for this, as do most of the fruit woods (apple, cherry, etc.). Avoid mesquite, as it tends to be too pungent for the almonds, and you can end up tasting only the smoke when you eat them.
Ingredients:
• Two pounds of RAW almonds
• 1-2 cups Kosher salt (varies depending on how much salt you want)
• Warm water (enough to submerge the almonds)
• Metal colander or strainer that will fit inside your smoker
(You can use the seafood grill rack on Smokin-It.com instead, but I find a bowl-shaped container works better. Those little guys can be jumpy!)
• 2 tablespoons olive oil
• Additional Kosher Salt (if desired)
Dissolve kosher salt in warm water
Add raw almonds to the salt water, seal, and let stand for at least 24 hours at room temperature.
Drain almonds and allow to air dry. (This can take several hours, as the almonds soak up the water quite a bit.)
Once dried, place the almonds into the metal colander and place inside the smoker.
Smoke at 200° for 1 hour, stirring the nuts every 15 minutes for even exposure.
Remove the almonds from the smoker and place into a large bowl.
Add olive oil (you don't need much, just enough to barely coat the nuts), and sprinkle with additional kosher salt if desired.
Return to the smoker and smoke for an additional 2 hours, making sure to stir the nuts every 15 mins.
Remove from smoker, cool at least 4 hours (almonds will likely be mealy otherwise) and enjoy!
I find hickory works well for this, as do most of the fruit woods (apple, cherry, etc.). Avoid mesquite, as it tends to be too pungent for the almonds, and you can end up tasting only the smoke when you eat them.
Ingredients:
• Two pounds of RAW almonds
• 1-2 cups Kosher salt (varies depending on how much salt you want)
• Warm water (enough to submerge the almonds)
• Metal colander or strainer that will fit inside your smoker
(You can use the seafood grill rack on Smokin-It.com instead, but I find a bowl-shaped container works better. Those little guys can be jumpy!)
• 2 tablespoons olive oil
• Additional Kosher Salt (if desired)
Dissolve kosher salt in warm water
Add raw almonds to the salt water, seal, and let stand for at least 24 hours at room temperature.
Drain almonds and allow to air dry. (This can take several hours, as the almonds soak up the water quite a bit.)
Once dried, place the almonds into the metal colander and place inside the smoker.
Smoke at 200° for 1 hour, stirring the nuts every 15 minutes for even exposure.
Remove the almonds from the smoker and place into a large bowl.
Add olive oil (you don't need much, just enough to barely coat the nuts), and sprinkle with additional kosher salt if desired.
Return to the smoker and smoke for an additional 2 hours, making sure to stir the nuts every 15 mins.
Remove from smoker, cool at least 4 hours (almonds will likely be mealy otherwise) and enjoy!
