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Smoked Mixed Nuts

post #1 of 51
Thread Starter 

Since my Smoked Almond failure turned into a success, by total accident, I decided to make another attempt at smoking some nuts.

This time, I decided not to use any honey in the recipe.  I mixed the sugar and spices into whipped egg whites, to coat the nuts, before smoking.  This method worked very well.

The Cinnamon, Ginger and AllSpice were very subtle.  If you like more spice, you certainly can increase any or all of the spices.  You could also substitute Nutmeg for the Allspice.

I had some left over Cashews and Pecan Halves, so I threw them in the mix too.

 

The end results were awesome!!

 

 

So, this is what I ended up doing......

 

 

SMOKED MIXED NUTS

3 Egg Whites

2 TBSP Water

2 TBSP Pure Vanilla Extract

1 TBSP Cinnamon

1 TSP Ginger

1 TSP AllSpice

1 TBSP Salt Only If Nuts are Unsalted

1 1/4 Cups Brown Sugar

1 1/4 Cups White Sugar

4 TBSP Melted Butter

40-48 Ounces Mixed Nuts, Almonds or Pecan Halves

 

Add Water & Vanilla to 3 Egg Whites, and Whip Until Stiff.  I used Granny's old mixer.

Stir In Melted Butter, Brown Sugar, White Sugar, Cinnamon, Ginger, AllSpice and Salt, If Needed.

Whip Again, Until Entire Mixture is Stiff.

Add Nuts and mix thoroughly.  Make sure all nuts are coated well.

 

Spread the mixture evenly across Frog Mats or aluminum roasting pans, and into the smoker.

 

Smoke at less than 120° for (2) hours.  Longer for a heavier smoke flavor.  For now, all you want is smoke, with very little heat.

Raise smoker temp to 250°, and continue to smoke for 45+/- minutes.

Nuts are done when all the coating is dry. 

Stir nuts every 15 minutes, so they do not burn.

 

Remove from smoker and allow to sit for 30 minutes or so.  Immediately off the smoker, the nuts will be kinda soft, and as they cool, they change their texture.

I vac sealed the nuts into 6 oz. bags

 

 

Enjoy!

 

 

Todd

 

Mixed Nuts With No Peanuts, Cashews, Pecan Halves, Spices and Sugar

DSCF4423.JPG

 

 

Whipping Up Egg Whites                                                                                                            Spices & Sugar Added, and Then Shipped Up Again

DSCF4425.JPG    DSCF4426.JPG

 

 

Nuts and Spices Mixed Together

DSCF4429.JPG

 

 

Mixed Nuts Spread Over Frog Mats, and Ready to Smoke at 120° for 2 hours

DSCF4434.JPG    DSCF4437.JPG

 

 

Almost Done.....Keep Stirring Up, So The Nuts Don't Burn.

DSCF4442.JPG    DSCF4444.JPG

 

 

Out of The Smoker, and Cooling for About 30 Minutes

DSCF4459.JPG

 

 

And.....The Money Shot!

DSCF4457.JPG

No Creosote! A-Maze-N Smokers

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post #2 of 51

Those must taste fantastic!  Almost like a smoked praline nuts recipe. Great job Todd!!

post #3 of 51
Thread Starter 

Yup, very close

I found a bunch of recipes on the net that I liked, so I took the best parts of each.

Personally, I like Allspice instead of Nutmeg, so I tweaked the recipe to my liking.

I also used 1/2 Brown Sugar and 1/2 White Sugar, instead of 100% White Sugar.

Another option would be to sprinkle sea salt on the nuts, after they were spread on the Frog Mats.

 

The Honey I used in my last Almond Smoke, made the Almonds absorb moisture.

This time I did not use Honey, and really liked the results much better

 

They could have smoked for a little longer, before I turned the smoker temp up.

 

 

TJ

No Creosote! A-Maze-N Smokers

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post #4 of 51

Nice work, Todd! Glad you didn't give up and kept trying! These look great!!!

post #5 of 51

Where do you get 'frog mats' and what are they made out of?

 

Those look delicious, too!

post #6 of 51

 

Quote:
Originally Posted by Pops6927 View Post

Where do you get 'frog mats' and what are they made out of?

 

Those look delicious, too!

 

I'm interested in this also.

post #7 of 51

 

Quote:
Originally Posted by Pops6927 View Post

Where do you get 'frog mats' and what are they made out of?

 

Those look delicious, too!

 

My thoughts exactly!

post #8 of 51

Those are looking great Todd  - I need to give these a try 

post #9 of 51

I kept seeing these Frog Mats pop up in various posts, so I did a search for them a few days ago - I found them on sale here:  http://www.bbqproshop.com/frogmats-10-x-14.html in two different sizes. Anybody finds a better deal post - 'cause I'm going to order in the next few days!

post #10 of 51

Great idea thanks

post #11 of 51

Well, I did a cold smoke on mixed nuts yesterday.  I didn't use anything on them, just put them in a stockinette and laid them out on a pan with a rack, spread them out, then cut open the stockinette:

 

001.JPG

 

002.JPG

 

I cold smoked them from my mailbox, first with pitmaster blend for 4 hours, then with hickory for the last 4 hours, 8 hours total.  They absorbed a nice amount of smoke.  I put them in a ziploc bag and added some kosher and sea salt and a few drips of olive oil and heated for 1 min. in the microwave, shook and then put in a colander and shook off the excess salt.  Should have added a touch of white and brown Splenda® sugar but didn't think of it.  Let them cool and put back into the original container with the lid snapped on tight, they're absorbing the smokey goodness!

 

And, once again, your Amazen Pellet Smoker rocks, Todd!  I switched to Hickory half-way through to get a little smokier 'bite' to them!  You're the Ron Popeil of smoking - "Just Set It and Forget It!"

post #12 of 51
Thread Starter 

Waaay Cool Pops!

Oily nuts like pecans, peanuts or walnuts, seem to take on smoke much better than the almonds

No Creosote! A-Maze-N Smokers

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post #13 of 51

I miss this the first time around. These look great! Pecans and Cashews are my fav. Will have to go on the list...JJ

post #14 of 51

Only problem is, I have to get my teeth in before I can eat 'em!

post #15 of 51

Thanks for sharing Todd. I will put this on my to do list...........

post #16 of 51

Ended up with too much salt on them, but I took a fine wire mesh strainer and shook them a handful at a time in it and knocked the excess salt off, now they're excellent; almost like cheese aging, every day they share a little more smoke between them and get more mellow yet intense, including the salt that's left on them absorbing the smoke too!  Todd, you're a genius!  The AMNPS absolutely rocks!  The internal temp of the smokehouse stayed at a consistent 100-102° with the sun on it (it was 89-91° outside temp), but at the start the internal of the smokehouse was 96° anyways, so it only raised it by about 4°!  A A!* 

 

(Absolutely Amazen!)

post #17 of 51

Wow great job!!  They almost look candied with the egg whites!!

post #18 of 51
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

Wow great job!!  They almost look candied with the egg whites!!

Yes, that's a good description...."Candied"

The egg whites really did the trick to hold the spices onto the nuts and also absorbed the smoke well too.

 

Next time, I'm going to make a batch that's a little spicier

No Creosote! A-Maze-N Smokers

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post #19 of 51
Quote:
Originally Posted by Baja Traveler View Post

I kept seeing these Frog Mats pop up in various posts, so I did a search for them a few days ago - I found them on sale here:  http://www.bbqproshop.com/frogmats-10-x-14.html in two different sizes. Anybody finds a better deal post - 'cause I'm going to order in the next few days!

 

http://forum.bradleysmoker.com/index.php?PHPSESSID=nvff1mkumag03jct7rfadva5n6&topic=24768.msg322738#msg322738

 

Link to someone using a pizza rack. Definitely cheaper than a frogmat, but a little less flexible.

post #20 of 51

Todd those look awesome and TY for posting with recipe.

 

Here is where i get my frogmats

 

Call Bryan at Yard&Pool to see how many sizes he carries. Great customer serviceand fast shipping.

 

http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm

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