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Mr. T: Here are the details you requested...
SMF features some excellent recipes for all types of Smoked Almonds and the results are amazing! I suggest you choose the right one for you. We start w/ 3 lb. bags of "Wonderful Brand" Natural Raw Almonds (Sam's Club) and usually smoke no less than 6 lbs. at a time. We combine butter, honey, maple syrup, sea salt, nutmeg, and cinnamon, heat until dissolved, and then add the almonds. Smoke at 225 degrees for approx. 1.5 hours. Recommended Wood: Apple.
Again, there are numerous delicious recipes found on the Forum. For our Family, Smoked Cheese and Almonds are a favorite...
Yes, have been smoking nuts for a good many years, hot /cold smoked, dry, spiced, candied, ect. Just curious as to your recipe so others might enjoy.
Oh, I here you there, especially around the holidays, never seem to have any for ourselves. I have gone to small vac bags.
Seems like I have posted some in the past, will check and if not, will post the next time I do some.
Stonebriar. The spiced ones do not stick at all. The candied ones are normally left out after coming out of the oven to cool normally overnight. They will break and stay separated afterwards. Dealing with sugar, I think it probably has to reach the crackle stage.
Hope this is clear.
- 7 Posts. Joined 6/2013
- Location: Broken Arrow, OK
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