Thank's everybody, I'll have to see if I can find some, they sound good.
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?
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.
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.
Glad you liked them. I smoke them at 225* for at least 4 hrs.
quote:I just need to fine-tune it for my setup.
Sorry Pags. I guess I don't need to fine-tune it so much as follow your directions....
Hey. There's more than one way to skin a cat. 
Just tried my first batch of smoked almonds. Found 3lb. bags at Costco. I could't tell if they were raw or not from the package. I followed Pags recipe, I just added 1 tsp. of Chipotle powder. They turned out great. Thanks guys. Doug
Did you add the chipotle on top of the garlic or instead of the garlic?
Pags, I added it along with the garlic. By the way would you know how I could tell if the almonds I'm buying are raw or toasted, because the package didn't say one way or the other?
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.
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.
I was thinking the same as you, if it didn't say they were probably raw. Plus after smoking for four hours they didn't seem over done, they were nice and crispy. We don't have WinCo or Whole Foods. The ones at Costco were less than $10.
Thanks Pags!!
I smoked 2 lbs. raw almonds using your basic recipe but added a couple of drops of Crystal Hot Sauce and a sprinkle of my dry rub. Smoked them with about 5 oz. of hickory and 1 oz of cherry for 4 hours and now have them in a zip lock! Smoked them in a large stainless steel seafood/vegetable dish.
I smoked 2 lbs. raw almonds using your basic recipe but added a couple of drops of Crystal Hot Sauce and a sprinkle of my dry rub. Smoked them with about 5 oz. of hickory and 1 oz of cherry for 4 hours and now have them in a zip lock! Smoked them in a large stainless steel seafood/vegetable dish.
Sounds great. They will be even more flavorful tomorrow.
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.
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.
I got it simple now. just mix, pour in a single layer on the fish racks (since I already have them) and open up when they're done. No need to open and stir.
Smoke won't penetrate the nuts, but it does need to see the surface.
Smoke won't penetrate the nuts, but it does need to see the surface.
My last batch was waaayyy too smokey. I thought that it took the smoke a little too well. Next time I will use less garlic, less smoke, and add a little kick.
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.
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... ?
You want the almonds exposed to the smoke, so if they are stacked on top of each other, you'll want to turn them a few times to expose all of them to the smoke. For single layers, like on a cookie sheet, I turn them to get all sides exposed to the smoke.