- Nov 25, 2014
- 70
- 17
In my quest to make smoked almonds that don't have clumps of sugar, spices, or salt all over them, I've come up with a recipe that gives almonds a nice sweet and salty coating without the mess.
Brine:
2 cups Water
2 cups Brown Sugar
1 cup Salt
1 TBS Garlic Powder
1 TBS Chipotle Chili Pepper
Mix the above ingredients together
Use a wooden spoon and continuously mix the brine as you heat it to a simmer on the stove.
Take the brine off the stove and add raw Almonds. (do not try using roasted, they must be raw)
Brine nuts for 3 hours
Use slotted spoon to remove almonds from the brine
Spread Almonds evenly on a grill topper or something similar. (Optional: a little cooking spray on grill topper to help keep the Almonds from sticking)
Smoke Almonds until done (225-250 for 2 hours seems to work in my smoker)
Remove almonds from grill topper immediately after smoking or they will stick.
The Chipotle Chili Pepper does not add much if any heat to these Almonds (most of it runs back off into the brine) so don't be afraid of it. The finished product is a smoked almond with a light sweet and salty taste.
UPDATE: I did forget to mention, because of the sugar, these nuts need to be dried very well or they will be sticky. I have used the oven on low heat with the door open to finish drying the nuts.
Brine:
2 cups Water
2 cups Brown Sugar
1 cup Salt
1 TBS Garlic Powder
1 TBS Chipotle Chili Pepper
Mix the above ingredients together
Use a wooden spoon and continuously mix the brine as you heat it to a simmer on the stove.
Take the brine off the stove and add raw Almonds. (do not try using roasted, they must be raw)
Brine nuts for 3 hours
Use slotted spoon to remove almonds from the brine
Spread Almonds evenly on a grill topper or something similar. (Optional: a little cooking spray on grill topper to help keep the Almonds from sticking)
Smoke Almonds until done (225-250 for 2 hours seems to work in my smoker)
Remove almonds from grill topper immediately after smoking or they will stick.
The Chipotle Chili Pepper does not add much if any heat to these Almonds (most of it runs back off into the brine) so don't be afraid of it. The finished product is a smoked almond with a light sweet and salty taste.
UPDATE: I did forget to mention, because of the sugar, these nuts need to be dried very well or they will be sticky. I have used the oven on low heat with the door open to finish drying the nuts.
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