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How can I smoke Almonds?

post #1 of 14
Thread Starter 

I was looking for some ways to just simply smoke almonds but kept coming up with exotic recipes. I just want to have almonds that have a nice smoke flavor lightly salted. I thought maybe I buy a big bag of almonds from one of those big box stores. Then I would make a salt and water solution and either bath the almonds or spray them with a water bottle sprayer. Then smoke them. Will this work?

post #2 of 14
Toss them in a little EVOO, sprinkle with some popcorn salt, smoke for several hours, then spread them on a cookie sheet and bake at 250 for 1 hour.

The baking gives them the crunch, the EVOO helps hold the salt while smoking and toasting.
post #3 of 14
Thread Starter 

Do you recommend any flavor wood chips? 

post #4 of 14
I have used hickory, apple, and pecan in the past.
post #5 of 14

I have soaked mine in water for a couple hours then salted and hot smoked for about 2 hours.

post #6 of 14
Thread Starter 
Quote:
Originally Posted by alelover View Post
 

I have soaked mine in water for a couple hours then salted and hot smoked for about 2 hours.

At what temp and with what flavor chips?

post #7 of 14

I do them around 200. With pecan or hickory usually.

post #8 of 14

20151220_150734_HDR.jpg 7,166k .jpg file 20151220_151728_HDR.jpg 7,718k .jpg file

 

Hey Cruiser.

 

So I threw an Almond recipe together for my family over the holidays and for my Crossfit Gym members (Paleo) and now they all are buying them from me for $15 /pound!  I'm no expert, but this is what I did:

 

Family batch [not as healthy]: (Per pound)

 

1/2 stick of butter, melted

1/4 cup canola oil

~3 TBS Garlic powder

~3 TBS Onion powder

~4 TBS sea salt

 

Toss Raw almonds in the above mixture to coat.  Lay flat in tray sprinkle with more sea salt and cook at 250 degrees over Hickory wood stirring and adding sea salt every 20-30 minutes.  Done around 2-2.5 hours.  Don't let them burn, keep stirring.

 

Gym batch[Paleo] (per pound)

 

1/4 cup of Ghee (Clarified butter), melted

1/4 cup Olive or Coconut oil

~3 TBS Garlic powder

~3 TBS Onion powder

~4 TBS sea salt

 

Toss Raw almonds in the above mixture to coat.  Lay flat in tray sprinkle with more sea salt and cook at 250 degrees over Hickory wood stirring and adding sea salt every 20-30 minutes.  Done around 1.5 - 2 hours.  Don't let them burn, keep stirring.  (Seems the Clarified butter burns easier, so watch them closely)  
 
I attached a picture of beginning and end

IMG_20151210_182911.jpg 6,499k .jpg file  

post #9 of 14
Thread Starter 

Thanks, they look really good. I've seen Cocoa flavored almonds in the stores. Does anyone have a recipe for that?

post #10 of 14

No, I don't but that sounds fantastic.  I want to try Wasabi Soy next.  No clue how to get the wasabi down to a powder or able to soak.  I'm thinking just dissolving it in the soy sauce and letting them soak.  We'll see.

post #11 of 14
Quote:
Originally Posted by jeff1 View Post
 

No, I don't but that sounds fantastic.  I want to try Wasabi Soy next.  No clue how to get the wasabi down to a powder or able to soak.  I'm thinking just dissolving it in the soy sauce and letting them soak.  We'll see.

You can buy powdered wasabi. Word of caution a little bit goes a long ways.

post #12 of 14

Oh nice.  I had no clue.  Thank you!

post #13 of 14

The Paleo ones sound amazing. I'm going to have to try this. 

post #14 of 14
Quote:
Originally Posted by jeff1 View Post
 

20151220_150734_HDR.jpg 7,166k .jpg file 20151220_151728_HDR.jpg 7,718k .jpg file

 

Hey Cruiser.

 

So I threw an Almond recipe together for my family over the holidays and for my Crossfit Gym members (Paleo) and now they all are buying them from me for $15 /pound!  I'm no expert, but this is what I did:

 

Family batch [not as healthy]: (Per pound)

 

1/2 stick of butter, melted

1/4 cup canola oil

~3 TBS Garlic powder

~3 TBS Onion powder

~4 TBS sea salt

 

Toss Raw almonds in the above mixture to coat.  Lay flat in tray sprinkle with more sea salt and cook at 250 degrees over Hickory wood stirring and adding sea salt every 20-30 minutes.  Done around 2-2.5 hours.  Don't let them burn, keep stirring.

 

Gym batch[Paleo] (per pound)

 

1/4 cup of Ghee (Clarified butter), melted

1/4 cup Olive or Coconut oil

~3 TBS Garlic powder

~3 TBS Onion powder

~4 TBS sea salt

 

Toss Raw almonds in the above mixture to coat.  Lay flat in tray sprinkle with more sea salt and cook at 250 degrees over Hickory wood stirring and adding sea salt every 20-30 minutes.  Done around 1.5 - 2 hours.  Don't let them burn, keep stirring.  (Seems the Clarified butter burns easier, so watch them closely)  
 
I attached a picture of beginning and end

IMG_20151210_182911.jpg 6,499k .jpg file  

 

Those look and sound most excellent!  I'll probably try something leaning towards the Paleo recipe, but I'll have to put some chipotle in there, too, because I need a little burn.  :icon_mrgreen:

 

As for the clarified butter:  I was always taught that clarified butter has a higher smoke-point than regular butter, and that's one of the main reasons for using it.  It won't burn as easily, which is especially helpful when sauteing.  I just checked with Wikipedia to make sure, and they concur, saying that clarified butter has a smoke point of 485 °F versus regular butter's smoke point of 325-375.

 

I wonder if the particular combination you're using on the non-Paleo version (with the canola oil in the mix) ends up with a higher smoke point than the Ghee/Olive Oil version.

 

Regardless, your advice is likely prudent.  Nothing spoils a good recipe like burning something, and burnt butter is nasty!  I've thrown out whole batches of stuff that I wrecked because I was too cheap/lazy to dump out butter that I didn't think I'd burned "badly" in the pan before adding whatever it was I was going to cook.  I learned my lesson on that.  If in doubt, throw it out.  You can always melt more butter and start over at that point having not ruined anything else.

 

Quote:
Originally Posted by dirtsailor2003 View Post
 

You can buy powdered wasabi. Word of caution a little bit goes a long ways.

 

That's a big TEN FOUR, good buddy!  That stuff'll clear up your sinuses in a big hurry! 

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