A redo of the Cookshack recipe:
1 lb raw shelled almonds (about 3 cups)
6 oz by weight salt
2 cups hot water
Dissolve salt in water. Brine will be slightly thick and all salt may not dissolve.
Brine almonds for a day or two in refrigerator.
Drain. Spread out on seafood rack or similar. 1 lb almonds will require about 1 square foot. Rinse off any loose salt very very briefly with fresh water.
Smoke at 225 with 2 oz hickory for 2 hours.
Remove rack from smoker and allow to cool before packaging in airtight containers. Store at room temperature until eaten.
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