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It's been a while since I smoked any almonds and I'm wanting to do a batch or two.

I've listed the last two batches that I've done and am considering to repeat.

I thought I'd check to see if there were any newer and or better suggestions.....

Pags @ CookShackI smoke almonds quite a bit and have had success with this recipe:
4 lbs Almond
6 TB Worcestershire sauce
2 TB granulated garlic
2 tsp salt or sea salt

In a large bowl and using a large serving spoon, mix the almonds with the sauce until completely coated. Add garlic, mix till evenly covered.

Add salt, mix till evenly coated. Lay almonds in a single layer on cookie sheets. Once layered on the cookie sheets, I sprinkle on some more garlic (only if you like it heavier) and a little more salt.
Smoke at 225* for 3-4 hrs

I can get 1.5 lbs of almonds on each cookie sheet.

Jay1924 @ Cookshack

Just did another batch of almonds. I got turned on to huli huli chicken and ribs in Hawaii last year, and I've made huli huli wings, but I wanted to see how almonds would turn out similarly treated. I used about 2 oz of hickory at 225 for 2.5 hours in my AQ.

Huli Huli Almonds

11.5 oz raw almonds (from BJ's)

1 T pineapple juice

1/2 t sriracha

1/2 t soy sauce

1/2 t garlic powder

1/2 t ginger powder

1 t sea salt

Mix the pineapple juice, sriracha and soy sauce together and pour over almonds. Stir to completely wet all the almonds. Sprinkle over the garlic, ginger and salt and stir to coat almonds evenly. Spread evenly in one layer to smoke (I used a frog mat).

Allow to cool and place in a zip bag for 1/2 hour to blend flavors.

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Thanks for the citation! I've fooled around with the recipe. As I think Pags pointed out a while back, you just need some kind of liquid for flavoring and to make the salt stick. I've kind of settled on (ok, I'm in a rut) 1 Tbl. Sriracha and 1 tsp of kosher salt per 12 oz of raw almonds (I get them at BJs). 225F for 2 1/2 hours with around 1 oz of hickory in my SM066. They come out crunchy and salty with a nice bit of heat (and smoke, of course). I think the nice crunchiness comes from doing them on a frog mat instead of in a pan, but I might be wrong.

I've used this recipe from a post from quenrn sometime ago.  They are pretty spicy.  Haven't made them in a while so might need to do up a batch of them.

Hickory Smoked Jalapeno Almonds

For each pound of raw almonds:

3 tablespoons Green Tabasco Sauce

1/4 cup water   (note:  if not thick enough add 1 tablespoon of cornstarch to a 1 cup of water)

1 tablespoon fine sea salt

1 tablespoon white pepper

2 tablespoons Jalapeno powder   (Order from:   SpiceSage

Mix all ingredients and warm over simmering heat on the stove

You’ll have a mixture about the consistency of sour cream.

Mix thoroughly with 1 pound of raw almonds, spread almonds out on a frog mat.

Smoke with small amount of hickory.

Cook at 225 degrees for 2-3 hours- open door at 1 hour to let off a little moisture out of the SM066

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