I have some chipolte sauce and want to try a batch with that too next time.
quote:Originally posted by Pags:
I forgot. I used garlic juice once the almonds were in the pans. Spectacular. dls has created a monster with the garlic juice.
Here's the recipe again with the garlic juice change:
4 lbs Almond
6 TB worcestershire
2 TB granulated garlic
2 tsp salt or sea salt
In a large bowl and using a large serving spoon, mix the almonds with the sauce until completely coated. Add salt, mix till evenly covered. Add garlic, mix till evenly coated. Lay almonds in a single layer on cookie sheets. Once layered on the cookie sheets, I sprayed the almonds with garlic juice then sprinkled on some more garlic (only if you like it heavier) and a little sea salt.
My cookie sheets fit into the Elite's slots or set on grills. Smoke at 190* for 2 hrs then 225* for 2+ hrs depending on how toasted you would like the almonds. I turn the almonds half way through the smoke.
I'm smoking the garlic almonds quite often. Never out of stock on them. They have great health benefits, and I snack on them a lot. Most of the time I tend to go lighter on the salt. I've sent batches to family in Chicago and have given them to friends. They love them, and I'm always getting requests.
If you prefer another taste, you could substitute ground dried chipotle powder, barbecue powder, celery salt or anything you can think of for the garlic. Some people also use water for the wetting agent.
