I smoked some almonds yesterday, and they turned out very well. Here's the recipe I used from the internet:
Almonds 2 lbs (raw)
Soy Sauce 3 tablespoons
Salt 1 teaspoon (adj. to taste)
Garlic 1 tablespoon (adj. to taste)
Pepper lightly sprinkled (my idea)
Coat the almonds with the soy sauce turning to evenly coat as it adds a nice flavoring and helps the spices adhere to the almonds. Sprinkle the salt, pepper and garlic then mix everything thoroughly. I used more garlic than called for but I love the stuff. Place almonds on a couple cookie sheets so that they are single stacked.
Preheat your smoker to 250*. I used 3 oz of hickory and 3 oz of wild cherry. When smoke starts, insert the trays of almonds. Let her run for 2 and 1/2 hrs turning the almonds halfway through the smoke. Remove and let cool.
The almonds had a nice crunch, and a good smoke flavoring with a nice salty, garlic taste. I may have left them smoke a little too long as they were a bit toasty. But they were very good, and they make for a healthy snack. I used less salt than called for.
We've been nibbling on them for two days now. My wife thinks Worcestershire sauce would add a nice flavoring so we're going to try that next instead of the soy sauce. Some recipes call for a heavy screen versus the cookie sheets so the almonds get more exposure to the smoke. Turning the almonds seemed to help in that regard.