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Smoked Almonds - Page 2

post #21 of 30

Egg whites work great! Just add whatever spices you want to the whites, whip them up and toss in your nuts! Not just almonds, you can do pecans, walnuts, etc. I've never smoked them, but I've toasted them in the oven before.

 

I thought that you would smoke them before and then add your coating mix and bake, would you get better smoke penetration that way?

post #22 of 30

Thanks to your post Todd, I made a batch of these on Saturday (used oak in the AMNPS) and they are GREAT!!!!!

Thanks for the good idea.

Tim

post #23 of 30

Gonna do this one..........Looks-Great.gif

post #24 of 30
Quote:
Originally Posted by smokegoddess View Post

Egg whites work great! Just add whatever spices you want to the whites, whip them up and toss in your nuts! Not just almonds, you can do pecans, walnuts, etc. I've never smoked them, but I've toasted them in the oven before.

 

I thought that you would smoke them before and then add your coating mix and bake, would you get better smoke penetration that way?



Like many sauces, rubs, marinades, etc. the flavors need to be pretty strong because they will cook-down but I still prefer to do all my cooking in the smoker for this kind-of-thing for that bold smoke flavor.  I suppose you would be correct about smoke penetration for my tastes. 

post #25 of 30

Todd-great looking almonds. 

 

I've been looking at frog mats on line and no where can I find what material they are made of. Every thing that I have read states that they are FDA appoved for food contact.

 

Can you share some more light on these mats?

 

Thanks!

post #26 of 30
Thread Starter 

Hey Dutch!

At first, I thought they were just some overpriced mats, but after using them, they really are awesome to use!

That said, they are still overpriced!

 

They seem to be a silicone covered fiber mesh.  The mesh is stiff.  It may be a fiberglass mesh, covered in silicone

 

Nothing sticks, and Clean up is very easy.  I soak the mats in the laundry tub for about 20 minutes, and hose the stuff off

 

I paid $30 for mine, incl. delivery

 

Cabelas had a similar product, but the price was no cheaper.

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #27 of 30

That money shot is awesome and deserves the carousel.  The "Candied Pecan" recipe I use calls for one egg white mixed with 1Tbs of water, mixed till frothy for one pound of pecan halves. 225 for one hour, stirring every 15 minutes. Other than your honey, the rest of the ingredients are almost identical. Even sitting in a bowl on the counter, I have never encountered the stickiness issue. I'm thinking that moving the "cook" time to the smoker is a great idea!! I wonder if making/using smoked salt would compensate for the nuts not taking on much flavor.

post #28 of 30

I have a smoky mountain smoker, does anyone know if you can get the temp as low as 100 degrees for these almonds? I have never attempted to smoke anything that low and I am curious about it before buying the almonds...

post #29 of 30
Thread Starter 

You really don't need to get down to 100° for almonds

You can smoke at 225° for a couple hours, with heavy smoke

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #30 of 30

I wish all my failures turned out like that!

 

Good luck and good smoking.

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