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