Prep 10 mins
Cook 5 hrs
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.
- 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.
- 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.
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.
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.