I have been smoking almonds for some time now, but decided to change my recipe last week to something more natural. I simply melted butter, honey, and sea salt together, coated the raw almonds and smoked @ 225* for 3 hrs. using apple wood. The almonds are unbelievably delicious and a major hit. However, although they come out of the smoker hot and dry to the touch, yet after given as gifts in mason jars, when opened they are very sticky to the touch. So, we decided to allow them to open air "rest" for a couple of days before placing in jars. They remain sticky as can be. Incredibly delicious, yet sticky. Why dry initially and then sticky later?