Hah, that's ironic, but I'm glad I found this recipe too. Definitely going to give it a try this weekend.
My first try at smoked almonds today using Pags' original recipe in my AQ. I had about 12 oz of raw almonds from BJ's and I cut down the ingredients to 1 Tbl worcestershire, 1 teas. garlic powder, and 1 teas. salt (I used iodized sea salt). Smoked at 225 for three hours with about 2 oz of hickory, with the nuts single layer on a frogmat to allow even smoke penetration. The result was pretty good, but I want to continue tweaking the recipe. A little bit too much smoke for me, and not quite enough salt. I also want to try a different wetting agent than worcestershire, maybe soy sauce. The almonds came out crunchy, quite smoky, and pretty tasty. A good experiment for a sunny spring Saturday.
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.
These are REALLY tasty. They turned out dry and crunchy. The sweetness from the juice and the heat from the sriracha are just barely there, and all the flavors come together well. Try it!