Smoked Almonds

Name: Smoked Almonds
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 12 serving(s)
Ingredients: 1 lb raw almonds; salt; water

Submitted by Dorie's Lori

"This is a simple recipe I prepare in my smoker when I’m all done smoking but there are warm coals left. They make the best gift! I told the Zaar computer one pound, but I usually do as many as my smoker can hold in pans, with room for the heat and smoke to circulate. More like 4 or 5 pounds - for gifts and the freezer."

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Ready In:: 5hrs 10mins
Ingredients:: 3
Serves:: 12

ingredients

1 lb raw almonds
salt
water

directions

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.

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Reviews

Outstanding and addictive. since I was craving smoked almonds but had no plans to fire up the outdoor smoker, I did them in my stovetop smoker. Followed directions for prep., then wrapped the grate in foil and poked it with a fork. Spread the almonds on the grate and, using hickory, smoked the nuts for 30 minutes. Turned off the heat and cracked the lid. They sat in the smoker for 2 hours. Will try the side-smoker next but even this way, these are great. Thanks for posting this.

Queen Dragon Mom
Had the smoker set up in the garage during this snow and ice storm we are getting and made these! WONDERFUL!! Better then the store bought variety! Thanks for the recipe.

Chef Shadows

RECIPE SUBMITTED BY

Dorie's Lori

Hi~ First question ? who?s Dorie? Well, she's my mother, and I love her dearly, though she had little to do with my interest in food. See, I just had to come up with a Zaar name, and my little-used ebay moniker popped into my head. I love the 'Zaar and find so much inspiration from the recipies and the friendly community. I love to read recipes and cook, and I am often "creating" dishes. Sometimes I read a bunch of recipes about whatever I have in mind, and do things the way I think I would like them. Unfortunately, I usually don't measure, which is too bad, because they often come out great, and I would like to share them. Now that I am hanging out around the 'Zaar, I expect to be measuring more! About reviews - I often don't follow recipes exactly. I look forward to writing about my experience/alterations, though I might not give a rating if my "altered" experience is not a fair assessment of the original recipe. I often find the star rankings difficult, but on the new Zaar, they seem to be assigned values, so I plan to use them. And, I want to add how helpful I have found other peoples reviews - I always read them when available. That's what makes this site so helpful! (Second besides the community.) I'll write more about myself some day, and my wonderful relationship with food. OK - it's someday - 2 things come to mind. My favorite way to spend my birthday is to cook and invite people over (if only the house would clean itself - I don't have TIME for that!) I like Cook's Illustrated, and often refer to that while cooking. Sort of like my cooking bible, the first place I look, as a reference. Although, I do not think they are the final word in things. Hey - and now, the Zaar is the first place I usually look :-) Another is that I like to eat everything, but I generally (doesn't that mean >50%) cook healthy. So far, this has meant looking for whole grain recipes, or taking other recipes and making them whole grain. Sometimes with mixed results. Various musings: I'd like to write a cookbook (and get rich from it, too.) I bet lots of people here feel that way. Truthfully, it sounds like a LOT of work. Especially as I am too lazy to measure things. LOL I found a pet peeve - incremental product downsizing! Wreaks havok with recipes, and it is so cheap and annoying to destroy standards. Here is another peeve: the variable heat (capsaiasin?) in jalapenos! Why are some so hot, and the next one is so mild??? It is so hard to control the heat in dishes that way. Just can't tell from the outside. Well, Grrr... AND I SPEND WAY TOO MUCH TIME ON THE 'ZAAR! :-) I played Pick-a-Chef Fall '06, and now I get to display these fun banners! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">

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