Hickory Smoked Almonds

By christoph

Easy recipe and tips on using your electric smoker to make one of everyone's favorite snacks.

Ingredients

• Brine
• 2 2 2 quarts filtered water
• 2 2 2 tablespoons salt ground or pulverised
• Nuts
• 1 1 1 pound raw almonds
• 2 2 2 tablespoons butter
• 1 1 1 tablespoon salt
• 1 1 1 teaspoon garlic powder
• 1/4 1/4 1/4 teaspoon cayenne powder

Details

Servings 1
Preparation time 10mins
Cooking time 850mins
Adapted from jamesandeverett.com

Preparation

Step 1

Pour filtered water into a non-reactive bowl. Grind or pulverize the salt and add to the water and stir to completely dissolve. Add the almonds and allow to brine for at least 12 hours or up to 24.

Drain the almonds and spread them on a towel to dry while heating the smoker.

Heat smoker to 250 degrees F. Add hickory chips to your smoker.

Melt butter in the microwave and stir in salt and spices. Pour over dry almonds and stir well to coat.

Place almonds in a wire vegetable basket, grilling mat or on a foil lined sheet pan. Smoke for about 2 hours stirring half-way through.

If almonds are not crisp enough for your personal taste, bake on a sheet pan for 10 to 15 minutes in a 350 degree oven.

Allow almonds to cool to room temperature before serving. Store in an air tight container.

Grind 1 teaspoon of salt to a fine powder. Add to container of nuts and shake to coat.

Cooks Notes
The almonds will have more of a smokey flavor after being in a sealed container for 24 hours.



If almonds are not as crisp as you like spread on a sheet pan and bake in a 350 degree F oven for 10 to 15 minutes.