I did 3 lbs yesterday, and another 3 lb batch today (in my SM025)
Both batches using Worcestershire, salt, garlic.
(I heat up 4 Tbsp of the Worcestershire with 1 1/2 tsp kosher salt, to dissolve as much of the salt as possible).
I toss the almond with that mixture, then coat with 2 Tbsp kosher salt and 4 tsp garlic powder.
I had been smoking at 225 for 3 hours, then bumping to 300 for the last hour (tossing and rotating the baskets every hour) -- but the smoke would always stop less than 2 hours in. Bumping up the temp helped.
So today I did it all at 250. There was smoke right to the end, but could have been toasted a bit more. Next time I'll try 250 for 3 hours, then increasing to 300 for the last hour.
(My theory is that the load is just too small with the almonds. I've been meaning to get a brick to throw in, to make it more of a load and hopefully keep the smoke going longer -- as an experiment.)