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10 replies

Wetting Agent for Smoked Almonds

P pagsMember
OK. We need wetting agents for the almonds so the spice/rubs will adhere to the almonds. I've tried most of these:

Worcestershire
water
apple juice
soy sauce (too salty)
lime juice
egg white
butter

I've only tried the apple juice once, so I've got to give it another chance. Egg whites, butter and water didn't appeal to me. Butter makes them rich.

Any others or any of these that folks find particularly effective? Haven't tried the lime juice but suspect it would go well with certain rubs or spices.
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FM Former Member
quote:
Originally posted by Pags:
OK. We need wetting agents for the almonds so the spice/rubs will adhere to the almonds. I've tried most of these:

Worcestershire
water
apple juice
soy sauce (too salty)
lime juice
egg white
butter

I've only tried the apple juice once, so I've got to give it another chance. Egg whites, butter and water didn't appeal to me. Butter makes them rich.

Any others or any of these that folks find particularly effective? Haven't tried the lime juice but suspect it would go well with certain rubs or spices.


What about mustard? If you cannot taste it on the meat, wonder if you would taste it on the nuts? Big Grin

I talked to a lady who does sweet pecans, and she uses water with her coating to make more like a paste, lets them set a while before drying or in our case smoking.

I need to go back and buy another bag of nuts so I can ask more questions about her technique. Cool Jer
C cookoneMember
quote:
Originally posted by Pags:
OK. We need wetting agents for the almonds so the spice/rubs will adhere to the almonds. I've tried most of these:

Worcestershire
water
apple juice
soy sauce (too salty)
lime juice
egg white
butter

I've only tried the apple juice once, so I've got to give it another chance. Egg whites, butter and water didn't appeal to me. Butter makes them rich.

Any others or any of these that folks find particularly effective? Haven't tried the lime juice but suspect it would go well with certain rubs or spices.


Then the garlic juice must just be for taste?
tnqtnqMember
seems that water based mediums like vinegar, lime/lemon juice and soy sauce would work to adhere spice powders until the nuts get dry; at that point you get powder transfer to your hands. I have read a number of recipes calling for egg whites but never tried it myself. Oils should work better than water-base but would add a few calories, but then you shouldn't need more than a tbsp or so per pound of a light neutral oil like canola and probably best to coat the nuts with oil before adding the spices; I think there will still be transfer of powders but probably noticable less than with water. I've had great success with maple syrup and have no powder transfer; in small quanties it doesn't add significant calories and is inandofitself healthy. Always use Frogmats.
FM Former Member
IMO
I use worchestershire sauce for the base of my smoked almonds. I add about a teaspoon of corn starch to my spice mix and heat to simmering for a few minutes until I get a little thicker sauce. Not as thick as a gravy, just a light sauce.

Seems to adhere more to the almonds, adds no additional flavor or calories. Everybody that has tried my almonds seem to like 'em, so I must be doing something right.

I find the oils just seem to make the almonds a little greasier.
frogmats are important- I never smoke almonds without them. Get a nice smoke all around, don't have to flip or stir. Pop 'em in the smoker for 2 hours at 225 degrees. Come out great every time.

my 2cw
tnqtnqMember
out of a bit of curiosity I looked thru a number of spiced nuts concoction and came up with a list of various 'wetting agents'. Many of the recipes also had some sugars to aid in spice adherence. A number of recipes had a combination of these 'wetting agents'.

Buffalo wing sauce
Butter
Canola oil
Egg whites
Honey
Lemon juice
Lime juice
Maple syrup
Olive oil
Simple syrup
Soy sauce
Sriracha sauce
Tabasco sauce
Vanilla
Vinegar
Water
Worcestershire sauce

so basically, there are no rules; use what your heart desires and experiment!
C cookoneMember
quote:
Originally posted by Que'n RN:
IMO
I use worchestershire sauce for the base of my smoked almonds. I add about a teaspoon of corn starch to my spice mix and heat to simmering for a few minutes until I get a little thicker sauce. Not as thick as a gravy, just a light sauce.

Seems to adhere more to the almonds, adds no additional flavor or calories. Everybody that has tried my almonds seem to like 'em, so I must be doing something right.

I find the oils just seem to make the almonds a little greasier.
frogmats are important- I never smoke almonds without them. Get a nice smoke all around, don't have to flip or stir. Pop 'em in the smoker for 2 hours at 225 degrees. Come out great every time.

I agree, Que'n RN sent some in my sauce exchange box which a lot of you missed out on, and I have to admit they were some of the best I have ever tasted. Looking forward to the recipe.

my 2cw

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