Thank you CS forum… I used the find feature and found a lot of help. I did the following:
1 pound pasteurized raw almonds
3 table spoons of water
1 table spoon of CS spicy chicken rub
1 teaspoon garlic powder
2 ounces hickory
1 gallon size zip-lock bag
1 cookie drying/cooling rack.
I put the almonds in the zip-lock bag with the water (shake shake shake till everything looks wet/damp). Then I added the rub and garlic powder to the bag (shake shake till everything looks covered). I don’t have a seafood rack so I used a cookie drying rack in the smoker. I spread the almonds out on the rack, added hickory, turned it to 200 degrees, and waited 2 hrs. I ended up sharing the almonds with about 15 different friends at the bar and they all liked it. My neighbor asked me to make her a batch and she wants to pay for the ingredients.
A few of the recipes I saw on the forum included cornstarch. I did not use cornstarch. Does anyone know what the cornstarch would do? I only use the stuff to thicken stews.
Anyone have any other suggestions to improve the recipe?
I have to make 2 pounds for some friends next week. They own a bar and want to put some on the bar top in bowls with a spoon (free).