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I 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.

My cookie sheets fit into the Elite's slots or set on grills. Smoke at 225* for 3-4 hrs depending on how toasted you would like the almonds. I turn the almonds half way through the smoke. I go longer on the smoke to get them real toasty.

I found the almonds fall through the grills so you're going to have to use the cookie sheets. Big Grin

I'm smoking the garlic almonds quite often. Never out of stock on them. They have great health benefits, and I snack on them a lot. Most of the time I tend to go lighter on the salt. I've sent batches to family in Chicago and have given them to friends. They love them, and I'm always getting requests.

If you prefer another taste, you could substitute ground dried chipotle powder, barbecue powder, celery salt or anything you can think of for the garlic.

Hope you enjoy.
Last edited by pags
I guess so. At least you're not roasting roasted almonds. Besides the thought of another smoker's product in my Cookshack sends shivers up my spine. Big Grin

I've seen recipes with much shorter smokes, maybe that's because they're already roasted. Mine turn out crispy, not burnt.
People seem to like them. Start with 2 hrs and take a sample. You can always smoke longer. I also figured the raw almonds would be cheaper than roasted.

I'm eating some as we speak, er write.
quote:

Smoke at 225* for 3-4 hrs depending on how toasted you would like the almonds. I turn the almonds half way through the smoke.


I have to try this recipe.

Please forgive me for sounding like a complete dolt, but what exactly do you do when you "turn" the almonds? I can't get this picture out of my head of the world's smallest spatula.
Well I've smoked about 12 pounds of almonds so far. Half have been seasoned with granulated garlic and the other half with Cookshack Chicken Rub. It has all turned out great. I have found that they get better after sitting in a zip lock bag for a day or so. You have to watch though, they are very addictive. I know have freinds bugging me to smoke for them!
Way to go Dr. Dan. I, too, have noticed the almonds seem to pick up more smoke flavor if they sit in a container for a day or two. Go figure. But that's OK with me. They're great.

I've got friends making the same request. They'll supply the almonds if I smoke the almonds for them. What with the other ingredients and the prep time I think I should charge them a lb. or two.
Last edited by pags
quote:
Originally posted by Pags:
You can buy them in bulk by the lb at WinCo, Whole Foods, farmer's markets, produce section at flea markets, and roadside produce stands. The last three may be a California phenomenon. I'm sure other grocery stores carry them in bulk also.


Our roadside stands have roasted peanuts, raw peanuts, and boiled peanuts. Which one of these is the same thing as almonds? Roll Eyes
Halved Pag's recipe above. This was my first attempt at smoked almonds. Used 2 lb raw almonds from Costco (3 lb / ~$10)

Thought I would use my seafood grill but this didn't work - too many almonds went through the small holes. Put a sheet of aluminum foil on the rack and poked holes in it with a large meat fork. This worked OK, but I forgot to spray the foil with Pam and the Almonds stuck.

Put them in a pre-heated 225F oven, sliding the wood box in at the same time with 3 oz hickory. After 40 minutes I noticed that I didn't get any smoke. Bumped the temp up to 250 and she started billowing thick clouds for me. Cooked them 3 hours total turning them halfway until I had to shut it down as we were going out for the evening. Came out tasty, but could have used more smoke and longer roasting time.

Next time I will put them in a cold smoker with the wood box and cook them at 250F for maybe 3 1/2 hours.

Thanks Pags. This is a good recipe. I just need to fine-tune it for my setup.
Mine always state raw or roasted, but I would imagine if it's not stated, it's probably raw. Raw won't be as crisp, but that won't help you until you've made a comparison between the two.

Go to WinCo or Whole Foods and buy their raw almonds in bulk. WinCo is cheaper. I believe the 3 lb bag at Costco is raw, but I'm not positive.
quote:
Originally posted by Dan-Q:

Thought I would use my seafood grill but this didn't work - too many almonds went through the small holes. Put a sheet of aluminum foil on the rack and poked holes in it with a large meat fork. This worked OK, but I forgot to spray the foil with Pam and the Almonds stuck.


Found my seafood grills for my 009 - the holes are much smaller than the ones I bought for my AQ so the nuts don't fall through. Also the 009 ones don't stick to the nuts if you forget the Pam spray (again)

Made another batch of almonds. Started with hot oven from a previous smoke. Left them in about 4 hrs and 15 minutes - came out semi-burnt tasting. Will have to throw them out. 4 hours @225 is good but only when starting with a cold smoker.

Smoked some walnuts and pecan halves - 2 hours in hickory @ 225. made pralines with the pecans and candied the walnuts. Unusual taste. I love 'em. Wife not so much. Co-workers are either "Unbelievable" or taste confusion.
I think you're making things too complicated.

I've always just used a pyrex baking pan. Pour the almonds in, add spice, add a little butter to make everything stick, and smoke for an hour or two. Stir maybe once or twice.

I don't think you need to worry about the smoke penetrating (the use of grills or foil with holes) They'll pick up plenty of smoke, especially if you stir once or twice.
Tried the smoked almonds this afternoon. They are excellent.

Used the worcestershire as suggested in a mixing bowl. Did two batches, one with garlic salt and another one with garlic salt and heavy red pepper for some kick.

Placed them on two racks I bought at a restaurant supply store, they are a heavy stainless mesh rack and they fit well on top of the CS racks. Allow smoke to flow thru great.

3 hours at 225 with hickory.

Both are very good. Plan to try another batch when we finish these off, but plan to smoke them with no spice and then finish them off with a coat of butter and brown sugar in the oven for a sweet taste, might add a little red pepper for the sweet/spicy taste.

After that, plan to try this with pecans around Christmas time.
quote:
Originally posted by Qnorth:
I've always just used a pyrex baking pan. Pour the almonds in, add spice, add a little butter to make everything stick, and smoke for an hour or two. Stir maybe once or twice.


Interesting, in your pan, do you have them all on top of each other (as you would cook a macaroni in the oven), or just in one layer ?

I have a metallic wok (with holes) for the gaz grill, I was wondering if I could just pour the two pounds of almond in it and throw it in the 008 as is insteat of using cooking sheet with layered almonds... ?

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