Prep 10 mins
Cook 15 mins
Inspired by-but much better than-the little foil pack of almonds that now constitute an inflight meal, these crunchy, smoky almonds are absolutely addictive. They are much better the next day, or would be if there were any left. Start with the sugar, salt and cayenne amounts and fine tune the sweet-salty-spicy ratio as you go. I list hickory wood chips but as always, follow your whim. As for peeled vs unpeeled almonds, the choice is yours. The seasonings stick better to unpeeled almonds, but not everyone likes the slightly bitter flavor of unpeeled almonds. I do. From the cookbook, "Smokin" Makes about 2 cups
- 2 cups whole almonds
- 1 teaspoon sesame oil (or vegetable oil)
- 1 teaspoon confectioners' sugar
- 1 teaspoon fine sea salt
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons hickory chips
- Toss the almonds together with the oil in a large bowl until coated. Sprinkle the sugar, salt, and cayenne over them while tossing until the nuts are evenly coated. Spread the seasoned almonds in an even layer over the bottom of a perforated 8 x 11 inch aluminum foil pan.
- Set up the smoker using the wood chips and smoke the almonds until the nuts are toasted and the coating is glossy, about 14 minutes. Remove from the heat and cool them completely.
- The nuts can be stored in an airtight container for up to 5 days. Serve them at room temperature or warm them in a 250ºF oven for 5 minutes before serving.