Tried the smoked almonds this afternoon. They are excellent.
Used the worcestershire as suggested in a mixing bowl. Did two batches, one with garlic salt and another one with garlic salt and heavy red pepper for some kick.
Placed them on two racks I bought at a restaurant supply store, they are a heavy stainless mesh rack and they fit well on top of the CS racks. Allow smoke to flow thru great.
3 hours at 225 with hickory.
Both are very good. Plan to try another batch when we finish these off, but plan to smoke them with no spice and then finish them off with a coat of butter and brown sugar in the oven for a sweet taste, might add a little red pepper for the sweet/spicy taste.
After that, plan to try this with pecans around Christmas time.