My 28 year old son said these were the best thing he has ever eaten!
Dampened 3 lbs of raw almonds with spicy Thai pepper/ garlic infused olive oil via a mister sprayer. A couple of generous squirts of Scirracha, some Melissa's Hatch chili salsa, dry mustard, cayenne, New Mexico chili, chipotle chili, California chili, granulated onion powder, granulated garlic powder, smoked paprika, fresh ground black pepper, dried oregano, and some kosher salt. This made a lite paste which adhered to the nuts nicely. I let them sit for an hour before putting them in my preheated masterbuilt 30 dual fuel which I converted to Natural gas.
I smoked these very low 115 to 135 for about 4 hrs over mesquite, hickory, apple, and cherry in a veggie BBQ basket, which enabled the smoke to fully permeate. I had water in my pan the entire smoke.
My son was right! These were great!!! Believe it or not they were not too hot. Just the right heat, crunch, smoke and tasty roasted almonds. OMG Next time I have to make 6 lbs