Reply to "Smoked Almonds"

jay1924Member

Thanks for the citation! I've fooled around with the recipe. As I think Pags pointed out a while back, you just need some kind of liquid for flavoring and to make the salt stick. I've kind of settled on (ok, I'm in a rut) 1 Tbl. Sriracha and 1 tsp of kosher salt per 12 oz of raw almonds (I get them at BJs). 225F for 2 1/2 hours with around 1 oz of hickory in my SM066. They come out crunchy and salty with a nice bit of heat (and smoke, of course). I think the nice crunchiness comes from doing them on a frog mat instead of in a pan, but I might be wrong.

9/5/212:14 PM

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