Well, the first time I read the recipe Scarbelly posted, I knew i had to try smoking some almonds.
I used raw almonds, and made two versions of his marinade, one with butter, one with bacon drippings.
I smoked over almond wood at between 225 and 250-260 for a little over 2 hours. I stirred the nuts and rotated the smoking pans several times during the smoke.
I couldn't be happier with the results. The nuts are thoroughly delicious with a really nice smoke flavor.
They are both delcious. The bacon ones are shinier because they were a little wetter coming out of the smoker. They seem like they are retaining more of the marinade. There's not a huge taste difference between the butter and bacon recipes, as far as I can tell.
I went longer than the recommended 90 minute smoke because I tasted them after 90 minutes and wanted more smoke and a toastier almond. I watched them like a hawk and when they were tasting pretty good, I took them off and cooled them down pronto.
Thanks, Scarbelly! These were my first smoked nuts, but they certainly wn't be my last.