To keep the seasonings from falling off smoked almonds, here's a technique that works for me.
Toss the almonds with a little* water until all the almonds are just damp. Then blend your dry seasonings with a bit* of cornstarch. Sprinkle the cornstarch-seasoning mixture over the almonds and toss until almonds are uniformly coated with the cornstarch-seasoning mixture.
Spread on a screen and smoke at 200 for 2 hours, using whatever wood you like.
*no precise amounts, just whatever seems to be adequate...