5 hrs 10 mins
Dorie's Lori's Note:
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.
My Private Note
- 1You 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.
- 2Dissolve 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.
- 3Once 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.
- 5Once 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….
- 6Cooking 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 --
- 7I 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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Nutritional Facts for Smoked Almonds
Serving Size: 1 (38 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 226.3
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 128.5 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 4.4 g
- Sugars 1.8 g
- Protein 8.3 g