“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.”
READY IN:
5hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Notes:.
  5. 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….
  6. 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 --
  7. 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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