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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...

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I used a similar method Fred. I would put the raw almonds in a ziplock baggie. Spray with butter flavored Pam and shake. Then add your seasonings and continue to shake until fully coated. Also tried using melted butter with garlic powder disolved in it. Go very easy on the spray or the butter as too much of either will cause your almonds to be soggy and take longer to smoke/dry.
You guys made me hungry so I tried my hand at smoked almonds. I soaked the almonds (about 2 cups)overnight in Wild Turkey. I drained the nuts and placed them in a plastic bag. I added 3 tablespoons of Cajun Cowboy seasoning, 1 tablespoon of brown sugar and 1 teaspoon of cornstarch. I put them in the 008 at 225 degrees with 1oz of pecan for 2 hours. Got good reviews at work today. I will add a little salt and cook for 3hrs at 200 next time. They were a little soft from the overnight soaking.

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