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Big batch of Almonds... Varying flavors

post #1 of 12
Thread Starter 

Lacking a good idea for a friend's birthday, I decided to make her something that I know she would enjoy since she's always raving about my Q. What do you get someone who has everything? How about a batch of smoked almonds? Sounds good to me! Oh, and her husband agreed that it was a good idea so off I went.


Not wanting to do the usual salt, I decided to experiment with some flavors... further fantasizing about turning my addiction to my smoker into something that could be a living some day :)


OK, so now here's why you clicked on the link.


My Recipes (measurements are pitch and throw... sorry, no absolutes here)



Spicy Asian Persuasion:
  • Sriracha hot sauce
  • Soy Sauce
  • Garlic
  • Sesame Seeds
Bee Sting:
  • Honey
  • Cayenne
  • Tapatio Hot Sauce
Classic Q:
  • Salt
  • Onion Powder
  • Garlic Powder
  • Pepper
  • Paprika
Garlic Pepper With a Kick:
  • Garlic
  • Pepper
  • Salt
  • Jalapeno Powder
6Lbs of almonds brined over night with a simple 1 gallon of water and 1 cup of kisher salt then divided into 4 equal batches. I used egg white and water to bind the Classic Q and Garlic Pepper rubs to the almonds. The Bee Sting and and Spicy Asian were wet already so no binder needed. 
The Q View:
Classic Q
Classic Q
Spicy Asian:
Spicy Asian
Bee Sting
Bee Sting
Garlic Pepper With a Kick
Garlic Pepper
All the kiddies ready for the heat
Added a mix of hickory, mesquite, pecan and threw in a couple of charcoal briquettes for good measure. Roll the smoke at 250 – 300 for 30 minutes, stir, and then let go until done.
Going in the Smoke
Off the smoke and cooling down... Can't wait to try them!
Cooling off


post #2 of 12
Those look great. I gotta try those.
post #3 of 12

That is a big batch of almonds, can't wait to try some!!! I'll PM you my address.  biggrin.gif !!!



post #4 of 12
Thread Starter 

Finally cooled down enough to sample...


For the most part, the flavors are what I wanted, but I think I'll pump them up a bit in the future.


Unfortunately, not enough time in the heat, they were still chewy. SOOO... they're in the oven right now for a half hour or so to draw out a bit more moisture. 


All in all, I think I definitely have some keepers here. We'll see what the hordes have to say this afternoon.

post #5 of 12

Very Nice!




No Creosote! A-Maze-N Smokers

post #6 of 12

They Look Great...

post #7 of 12

I am going to try some of those...they look and sound tasty!


I'm also going to do something like honey, maple syrup I made and maybe cinnamon, cayenne.

post #8 of 12

Your smoked nuts look excellent...what a great gift Idea!! drool.gif

post #9 of 12

Your almonds really look good. I've smoked them a couple of times & just can't seem to get them right. I guess I'll keep trying. Even a blind squirrel gets a nut once in a while.

post #10 of 12



post #11 of 12



I ended up doing 3 kinds...


Soy, Sesame and Sea Salt


Hot Sauce, Sea Salt, Paprika and Garlic


Honey, Maple Syrup (from my farm) and Cinnamon.


That is the before...will post my after pics once I upload them...they turned out great...I think the Honey/Maple is my favorite.

post #12 of 12

I was going to be doing some almonds and a pan of pecans in the next several days myself...I'm gonna try a molasses/butter/salt mix, next time I may add some heat/onion to see how it compliments.....

if I keep the temp around 250....what do you think the total smoke time should be thereabouts?....should I go warmer?

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