or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fruit, Nuts & Vegetables › Keeping spices stuck to nuts
New Posts  All Forums:Forum Nav:

Keeping spices stuck to nuts

post #1 of 11
Thread Starter 

Hello,

 

Most recipes I've seen on here involve tossing cashews, almonds, etc with olive oil prior to mixing in the spices.  However after a couple days the spices come right off and pool up at the bottom of the bag/tin.

 

Are there better sticking agents than olive oil?  Does butter work better?  egg whites?

post #2 of 11
I have not smoked nuts before but done them in the oven with dried herbs alot. Olive oil and butter have worked about the same for me. Ive used egg whites to creat a sweeter coating and they were great but it creats a crust coating so take that into consideration
Edited by wild west - 7/7/16 at 11:55am
post #3 of 11

Not a problem for me using butter.

 

 

Smoked Nuts


 

8090344404_d561a3e418_b.jpg



This is a dedicated to Gary Simmons, aka. Scarbelly
RIP Gary, you will never be forgotten



 

  • First I started of by getting my nuts sweaty.
8090339414_aff41c483d_z.jpg
 
  • I am starting off with cashews.
8090339980_865362d05f_z.jpg


 

  • After the nuts are tossed around and start sweating, I add the rub, this is Chipotle Powder and a few pinches of coarse salt, sea salt is preferred.
8090336913_28d6caffd0_z.jpg

 

8090341596_5cbcdd8ae0_z.jpg



 

  • Next up is the Peanuts, same method as above.
8090342214_280667a25d_z.jpg
 
8090339109_356ff244bc_z.jpg
 
8090339867_bef128d1f4_z.jpg
 
  • Side by side ready to be cold smoked, these would be ok hot smoked as well but I preferred the cold smoke. These will be smoked using maple in the AMNPS
8090342207_93717d6eb4_z.jpg

 
  • This is after they have been cold smoked several hours.
8090345433_7ebccbd739_z.jpg
 
8090350200_628628ff05_z.jpg
  • The second batch of nuts were done the same way as above but using my Pork Rub.


 

Ingredients
  • 1/3 cup coarse salt (kosher or sea)
  • 1-1/2 cup (packed) Brown Sugar
  • 1-1/4 cup paprika
  • 1 Tbsp freshly coarse ground black pepper
  • 2 Tbsp garlic powder
  • ¼ cup dried onion flakes
  • ¼ cup onion powder
  • 1 tsp cayenne pepper
  • 2 tsp chili powder
  • 2 tsp coriander
  • 1 Tbsp rosemary

 

8090352160_92c3fc59ba_z.jpg
 
8090334355_c9ab177c57_z.jpg
 
8090333707_703416c062_z.jpg
  • The nuts are vacuum sealed with some air in the bag.
8090350860_f663273708_z.jpg



Samples were given to my neighbor for testing and he preferred the Sweet (Rub)
I want them to sit a few weeks before I test them out.


Finally got to test these out. Awesome!

post #4 of 11
Nice looking nuts SQWIB. How much butter do use per lb of nuts
post #5 of 11

SQWIBS, Nice idea  as my coatings have also always fallen off after a bit.

post #6 of 11
If you really want the spice to stick, give these a try.

http://www.smokingmeatforums.com/t/96021/spicy-and-sweet-smoked-nuts
post #7 of 11
Quote:
Originally Posted by wild west View Post

Nice looking nuts SQWIB. How much butter do use per lb of nuts

Just a few pats, you just need enough to get your Nuts Sweaty!

post #8 of 11
Thread Starter 

Thanks for sharing that.  I've done butter with some almonds before and it seemed to work well so I'll try it with the cashews next.  I haven't tried heating them all up in a wok before so maybe that is the difference maker.

post #9 of 11
When I first saw the title to this thread, I thought someone had a major health problem.
post #10 of 11
May not be for everyone but when I do almonds, sunflower seeds etc. i have sprayed them with Pam before adding the seasoning. Seasoning usually sticks on.
post #11 of 11
Quote:
Originally Posted by BBQBrett View Post

May not be for everyone but when I do almonds, sunflower seeds etc. i have sprayed them with Pam before adding the seasoning. Seasoning usually sticks on.

I was thinking of some way to spray the oil or whatever onto pecan halves because their convoluted shape is hard to coat.  Maybe just using Pam makes a lot of sense!

 

I've got to try the butter in a wok or pan, though.  That looks like it must work well.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fruit, Nuts & Vegetables
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fruit, Nuts & Vegetables › Keeping spices stuck to nuts