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Smoked Almonds - Page 3

post #41 of 52
Can't wait about to load the smoker with this recipie
post #42 of 52

Am i missing the part about how much salt goes into this recipe? .75 granulated salt? .75 whats?

post #43 of 52
Quote:
Originally Posted by norcalfrog View Post

Am i missing the part about how much salt goes into this recipe? .75 granulated salt? .75 whats?

3/4 teaspoon is what I did.
post #44 of 52
Originally Posted by Scarbelly View Post

We just finished smoking some almonds - killer recipe
2 TBS Butter
2 TBS + 1 Tsp Tabasco
1.5 Tsp Worstehire
.5 Tsp Dry Mustard
.75 Tsp Garlic Powder
.75 Tsp granulated salt
2 Cups Raw Almonds

Mix in bowl and let sit for 30 min - drain and add to aluminum pan with ridges to sit on rack - preheat oven to 225 with applewood chunks


Smoke stirring every 30 min for 90 min

Season with the items below to finish
Pinch of smoked hickory salt at the finish
Pinch of popcorn salt at the finish
post #45 of 52

Trying this tonight

post #46 of 52

I made these almonds tonight just as the recipe was written and whew they were good! My first attempt at almonds and I'm happy I started with this recipe.

post #47 of 52

Looks Great.  The wife is wanting something sweet.  I am trying to figure out the best way. Maybe butter and brown sugar?  Not sure.  And smoke with Maple pellets!  Keep everyone posted!  BTW, Scarbelly, we are practically Neighbors.  I am in Lake Elsinore!

post #48 of 52
Ok, I have these on the smoker right now. How do I know when they are done? They smell awesome at one hour in.
post #49 of 52
Well, pulled them at three hours. A little more heat than I think my family will like, but I like them.
post #50 of 52

Just tried these the other day and man are they good.

I made one batch as per the recipe and then a 2nd substituting maple syrup(#3 dark) for the butter.   Added a since little sweetness and made the spices really stick to the almonds. 

 

Also, I cooked them on a grease splatter guard that I have been using for smoked salt. I did not bother stirring them as I figured the mesh of the splatter guard would negate the need to stir them and I was right.  I cooked at 140 for 30min and then 225 for 1.5hrs and they came out perfect. I only did the first 30min at 140 as I get better smoke with my smokin it 2D if I ramp up the temp as opposed to  just jumping to 225 right off the bat.

post #51 of 52
Here is my latest go with smoked almonds, plain kosher salt on the bottom and Caribbean jerk seasoned on top tray. 3 hours @275 with hickory.
post #52 of 52

I just did two trays - about four cups of almonds.  Very simple and wonderful.

 

I went with 

1 tablespoon white sugar

1 1/2 tablespoons season salt

1 tablespoon onion powder

 

I pulverized that into a fine power in my grinder. 

 

I put the almonds in a pan with about 2 tablespoons of EVOO (you could use butter too) and lightly roasted them, tossing them to get them coated with the oil.  I then strained them to get rid of the excess oil, and then sprinkled the sugar/salt powder of them and tossed them lightly in a bowl to evenly coat.

 

I put them on my smoker at about 180 degree with some apple wood and some alder wood.  I have a small electric smoker with two levels so I rotate the levels every 30 minutes.  After an hour I turned the temp up to about 200 degrees and just made sure I had a good steady smoke,  After the second hour, I turned it up to 210  for another hour.  After that, I just shut everything down and let them cool in the smoker.  Its hard to keep tasting them but as good as they are warm, they are better once they've cooled and are nice and crisp, smoky and flavorful!  That batch won't last the night as the kids want to start of the fire pit tonight and have friends over.   But hey, that is why I do it! 

 

 

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