Smoked Almonds Recipes

Steps:

• In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.

Steps:

• Pour cooking oil over almonds in bowl.
• Toss to coat well.
• Spread on ungreased baking sheet.
• Bake in 275 degree oven for 45 minutes.
• Remove from oven.
• Pour nuts into medium bowl.
• Sprinkle with liquid smoke.
• Toss to coat well.
• Mix flour and salt in cup.
• Sprinkle over almonds.
• Toss to coat well.
• Spread on same baking sheet.
• Bake for 20 minutes.
• Cool.

Steps:

• In a bowl, whisk egg white until foamy.
• Add garlic powder, celery salt, salt and liquid smoke; stir until blended.
• Add almonds and stir until well coated.
• Evenly spread almonds in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
• Bake at 300 degrees F for 30 minutes, stirring every 10 minutes.
• Cool.
• Store in an airtight container.

Steps:

• Preheat oven to 300°.
• Combine all the ingredients in a 13 x 9 inch baking pan or rimmed baking sheet.
• Toss until the nuts are well coated with the oil and seasonings.
• Spread the nuts in a single layer.
• Bake for 25-30 minutes, until the nuts are fragrant and toasted (stay close to the oven during the final 10 minutes or roasting--the toasty fragrance will let you know when they are ready).
• Cool the nuts and store them in a tightly covered container.

Steps:

• You will also need a big chunk of well-soaked hickory and some shallow metal baskets or foil pans with holes poked inches I make lots at a time, so I put a few foil pans on each shelf.
• Dissolve as much salt as possible in enough water to cover the almonds, and soak for 1 hour. Pour off water and put the almonds in the pans a couple of layers deep.
• Once your other smoking is done, and the coals are still warm, add the hickory chunk to the coals, remove the water pan, put pans of almonds on the racks, cover, and let sit overnight or until smoker is cooled. No need to replenish the fire.
• Notes:.
• Once the water has evaporated, there will be a thin layer of salt on the outside. I suspect soaking is not necessary - probably dipping will do - I'll test this one day....
• Cooking time is soaking time plus estimated smoker time - I always just left it overnight. It is also possible that one hour is enough - gotta test this also --
• I am pretty sure this would also work on an electric smoker, maybe on a low heat. However, I can't picture doing this on a gas grill - too hot.