I've been reading up on many of the discussions regarding almonds, and decided to try some today. I wanted to try Pags' recipe, but I am out of Worcestershire and granulated garlic.
However, yesterday I bought a container of Cinnamon Chile rub from Homesense, thinking it would be great as a rib rub. Then it hit me, why not almonds? Ingredients: korintje cinnamon, chipotle and ancho chile peppers, thyme, allspice, ginger, nutmeg, red pepper, black pepper, celery seed, dermerara sugar, sea salt, onion, garlic, citric acid, parsley.
I am making 3 pounds of almonds. Wetted them with water, added 2 teaspoons sea salt, and 2 tablespoons of the spice blend (used my nutribullet to grind it into a powder as it was chunky). Mixed it all up. I only have 1 stainless steel seafood/nut tray, so am smoking half of them right now. Put into my smokette elite sm025 at 195 degrees (set it to 200). Not enough smoking coming out, so I turned it up to 220 for 20 minutes, proper smoke now coming out, so I turned it down to 205. I will check and flip at the two hour mark.
I made almonds once last year and they came out almost black and WAY too smoky (could smell them through a ziploc bag when I opened my fridge, as I stored them there). I think I used too much wood then, but can't remember how much (upwards of 6-7 ounces hickory). I also pre-soaked them overnight as well, but today did not, as it appears from the forums it isn't needed.
Could the black have been from too much smoke, or just burning them? I think last year I used a sugar glaze, so perhaps it was that burning, though I think I did some with and without sugar and both came out pretty black.
I do like a strong smoke smell though, so today I used 2 ounce chunks each of pecan and hickory (weighed on my digital scale).
I have them smoking on the bottom rack.
I will post pics tonight and let you know the results. I know the smoke flavour "intensifies" over a day or two when sealed in a bag. Going to take some to work on Monday to get people's opinion (provided they don't turn black).
I know I am long winded, but I like to give lots of detail, as that will help you pros give me better advice for a better product.
Thanks again, now I'm off to have some smoked turkey I made on Thursday (brined), but that's a discussion for another day.