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Best Smoked Almonds Ever!!! Thank you Scarbelly & fpnmf, with Q-View

post #1 of 5
Thread Starter 

I'm smoking several lbs of almonds for different holiday gatherings and decided my usual honey maple almonds needed a kick in the pants. I consulted with Scarbelly and he set me on the path to nutty greatness. I followed his recipe from this wiki http://www.smokingmeatforums.com/a/smoked-nuts-by-scarbelly and the only changes were using 48 oz of almonds instead of 40 oz mixed nuts, adding an extra 1/4 cup honey and I doubled the chipotle powder.

 

Fpnmf gets thanks for his praline bacon thread http://www.smokingmeatforums.com/t/106794/todays-treat-praline-bacon-with-q-view which I made to munch on while the almonds were smoking. Mine didn't look as good as his but it was to die for. I can't find any cane syrup here in California so I made a substitute of 2 parts corn syrup to 1 part molasses. I found this substitution in an article online.

 

On to the almonds

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3 lbs from Costco for just under $10.

 

Scarbelly's recipe calls for bacon fat which I don't save, mainly because the only time I have store bacon on hand is for ABT's or the lb I bought for the praline bacon. My BBB is pretty lean so it usually doesn't leave much behind. I asked Scar if I could substitute butter for the bacon fat and he said I could but he added that the bacon fat would take it to a whole new level.

 

I decided to find the fattiest pieces of BBB from my last batch and fry them til I could scrape up 2 tbsp of bacon fat.

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Added the fat to the wok and then followed with the almonds, mixing around til coated. Then the brown sugar and the tapatio joined in.

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Then the rest of the ingredients.

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Then into the smoke for 3 hours and 20 minutes. They smoked at 225 with cherry and hickory.

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Since I was going to be up late waiting on the smoke, I decided to treat myself to fpnmf's praline bacon.

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These are a thing of beauty.

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The almonds were bagged up and shipped to the in-laws in Chicago this morning but not before a little sampling by me.

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I loved eating the almonds hot. They lure you in with sweet and then light a fire in your mouth with some awesome heat. I swear I could've spit fire last night when they were still warm.  I didn't notice the heat as much this morning when they were cooled but they were still out of this world. I think I'll double all the hot ingredients on my next batch just to see how they are once cooled.

 

Thanks for looking and thanks again to Scar and fpnmf.

post #2 of 5

Those look like they came out awesome. I will be sending you another PM with my address biggrin.gif  Next time just go to the local grocer that sells loose bacon and get 2-3 slices and save the good stuff for more of Craigs praline bacon  

post #3 of 5

Thanks !!!

 

 Your stuff looks awesome!!

 

  Craig

post #4 of 5
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Thanks !!!

 

 Your stuff looks awesome!!

 

  Craig



Have you tried making the praline bacon with BBB?

 

post #5 of 5
Quote:
Originally Posted by teeznuts View Post


Have you tried making the praline bacon with BBB?

 



Nope...BBB isn't big on the list of favs here.

 

May make some in the future...but I just got my new motor powered stuffer in so I have a place fot the 80 pounds of butt I bought in the last week.

 

  Craig

 

 

 

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