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Smoking Me Nuts

post #1 of 12
Thread Starter 

Trying to get some Christmas gifts done , so I'm smoking almonds again today.  Thought I'd share some pictures

 

Almonds in the brine, salt, brown sugar, garlic, and chipotle chili pepper

 

 

Almonds in the smoker

 

 

 

Yum, Yum

post #2 of 12

The nuts look fantastic. I'm sure everyone will be enjoying these this holiday season!!

post #3 of 12

yeah...look xlnt. I need to get on this for the Holidays as well......thx for the reminder.....Willie

post #4 of 12
Thread Starter 

Thanks for the kind words

post #5 of 12

Hi Troutter!

This is my first year smoking almonds for christmas presents - they turned out great:

http://instagram.com/p/wjmZQMvVbe/

 

One question for you though - 

I had them on about 230 for 30 minutes and let them cool over night. Soaked them for 30ish

 

What consistency should I be expecting from the center of the almond? Completely dry throughout or a bit wet and chewy in the middle. I'm not really sure what to expect. 


Edited by okhrana - 12/15/14 at 9:53am
post #6 of 12

 Good looking almonds ! I just read your other post about the brine will have to try this one . Thanks

post #7 of 12
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

 Good looking almonds ! I just read your other post about the brine will have to try this one . Thank

 

Quote:
Originally Posted by okhrana View Post
 

Hi Troutter!

This is my first year smoking almonds for christmas presents - they turned out great:

http://instagram.com/p/wjmZQMvVbe/

 

One question for you though - 

I had them on about 230 for 30 minutes and let them cook over night. Soaked them for 30ish

 

What consistency should I be expecting from the center of the almond? Completely dry throughout or a bit wet and chewy in the middle. I'm not really sure what to expect. 


Hello Okhrana,

 

You made some really nice looking nuts!!!  I'd be excited to get nuts like those for a Christmas gift, very nice job!

 

I smoke almonds once a year for Christmas gifts.  I am no expert when it comes to smoking nuts, but I'll try to answer your question regarding the texture of the inside of the nut.  I start with raw almonds and smoke them between 225 and 250 degrees.  I can't give you an exact time because every smoker is different.  After about 2 hours of smoking I usually pluck a couple from the smoker, let them cool, and then taste them.  If they have a nice crunch I call it good enough and pull them from the smoker, if they are still real chewy I leave them in longer.  I prefer a nut that is crisp and crunches nice, but a bit chewy is fine also if that is how you like them. It's all entirely up to you.

 

I made a thread on smoking almonds a couple weeks ago if you haven't seen it, here's the link http://www.smokingmeatforums.com/t/173746/smoked-almonds-recipe-brine

 

Hopefully I was of some help, if you have any other questions feel free to ask!

 

Troutter

post #8 of 12
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

 Good looking almonds ! I just read your other post about the brine will have to try this one . Thanks

CrazyMoon,

 

Since you said you were going to try the brine, I thought I'd share a problem I just encountered.  It's been really humid here for this time of year.  I had some issues getting the nuts dry, they remained sticky and wouldn't dry on their own.  I put them on a pizza pan and finished them in the oven at 200 degrees with the oven door cracked,  every 10 minutes or so, I'd move them around a little with my hand, to help promote even drying.  Think it took me around 40 minutes to finish them

 

Just thought I would share this issue with you, since you may have the same problem.  The almonds dried out nice in the oven.  I hope you enjoy the almonds if you decide to give it a shot.

post #9 of 12

Troutter,Thanks for the heads-up .I just bought 3 pounds of almonds and am getting ready to get ready !

post #10 of 12
Thread Starter 

CrazyMoon,

 

I hope you enjoy them as much as we do.  This is a very basic recipe, you can of course add more spices to suit your tastes.  Let me know how it goes!

post #11 of 12

Troutter, Sorry but I was outvoted and was TOLD to do a dry brine that was given to my wife. The almonds were alright but not what I was looking for .Your recipe will be next!:rolleyes:

post #12 of 12
Thread Starter 

Haha.... It's always best to keep the lady folk happy!  I like the wet brine because once the nuts are dry you have a light glaze that isn't messy.  I got tired of people accusing me of having dandruff in my beard, even though I assured them it was just salt and sugar, so now I brine.   lmao

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