Rethinking Smoked Almonds

Discussion in 'Fruit, Nuts & Vegetables' started by johnmeyer, Dec 3, 2017.

  1. johnmeyer

    johnmeyer Smoking Fanatic

    I smoke a LOT of almonds, more than any other food. However, I became increasingly dissatisfied with the results. For almost two years, I have been trying variations on Todd's smoked almond recipe that comes with his AMNPS smoking tray. They are tasty, but there is no way to avoid the sticky gooey coating (the recipe uses butter, honey, and brown sugar). What's more, they don't keep well because the considerable sugar used in the coating absorbs moisture (they are hygroscopic).

    So, I started poking around for a better alternative, and ended up starting from scratch.

    Boy, am I glad that I did.

    I left the security of this forum and searched the Internet for ideas of how to make a different almond product that would be less sticky and which would also showcase the smoke flavor. Ever since I started using the AMNPS in my "mailbox mod," the smoke flavor is much cleaner and more pleasant, but even with this "better smoke," the almonds never came out quite right.

    What I found in my searching is that a lot of people brine their almonds. What's more, I came across one guy who did a LOT of research and performed many trials, and what he found is that you only need to brine for ten minutes. Wow, that is quick prep! I figured I had nothing to lose, so I tried his recipe, without any variations.

    I instantly fell in love with the technique and the results.

    I then began to experiment. I brined for twenty minutes, but found that the almonds became soggy (exactly what he had warned) and that the sogginess never came out. I tried adding other ingredients, but found that even with some pretty strong spices, not much ended up in the almonds. I then tried spraying them a few times during the smoke, using sugar water to try to make them sweeter, but found that this too made them a little soggy.

    After a dozen attempts, I have now settled on the world's simplest almond recipe. I have made it almost a dozen times and have given away quite a few of these to people to whom I previously gave my sugary, sticky almonds. To a person, they all like this newer recipe better.

    So here it is: a new (to me) way of smoking almonds. Make sure you have a way to monitor and regulate the smoker temperature, because it is easy to burn almonds if the smoker gets too hot.

    1. Prepare the brine using two cups water, 1/3 cup table salt, and 1/3 cup sugar. I also use three shots of Jack Daniels (two into the brine, and one for me). Stir until dissolved.

    2. Place 1-1/2 pounds of almonds (half of a Costco bag of almonds), along with the brine, into a Baggie, remove the air, seal, and let stand for ten minutes. Resist the urge to let them soak longer.

    3. Drain the almonds, reserving the brine (unlike marinades for meat, I think it is OK to re-use this 2-3 times, keeping it in the fridge).

    4. Spread the almonds out on a Qmatz (I got these from Todd).

    5. Place the almonds in the smoker preheated to 160 degrees. Smoke for 45 minutes. Remove the almonds, move them around a bit, rotate the trays, and put the trays back in the smoker using a different shelf order (important in my MES because it has hot spots). Smoke for another 45 minutes.

    6. After this 1.5 hours of 160-degree smoking, increase the heat to 230 degrees. Cook for one more hour, turning halfway through (and exchanging the shelves).

    7. Let cool down on the cooking racks for as long as you can (if I smoke them in the morning, I don't put them away until the evening). You want as much moisture to escape as possible. I have a salt grinder that I use to sprinkle salt on them as soon as they come out of the smoker. Don't jostle them after you've added this salt, and you'll find that a surprising amount of this extra salt will stick or get absorbed.

    I just did some more of these yesterday, and I cannot stop eating them.

    I'll be interested in hearing from others whether they like this product.
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Do you have pics of your process (before and after)?
     
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I'm gonna try this method. Ive never had any luck brining and smoking nuts.
    Thanks
    Gary
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I've tried smoking almonds too, without much success.
    I'm gonna give this a try!
    Thank you for sharing!
    Al
     
  5. xray

    xray Smoking Fanatic

    I just got a big batch of pellets from Todd. I’ve been wanting to smoke some nuts for the holidays.

    This sounds good, any pictures?
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    John,
    What flavor wood do you use?
     
  7. johnmeyer

    johnmeyer Smoking Fanatic

    These pics answer all the questions, including the wood (Todd's "Pitmaster Blend" in my AMNPS which I put inside my "popcorn mod").

    I start with a 3# Costco bag of almonds.

    [​IMG]

    After the ten-minute brine I smoke them per my earlier post. This shows the color change between the raw (on the left) almonds, and the finished, smoked product. Because I am using an external smoke generator, the color change is subtle.
    [​IMG]

    This shows some of the finished product, along with the bag of Pitmaster Blend (Cherry, Hickory, Apple) smoking pellets.
    [​IMG]
     
    Last edited: Dec 4, 2017
    crazymoon likes this.
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JM, I will try this method as my previous results always end up with the seasonings falling off the almonds. Thank you .
     
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Great step by step!

    I've had mixed results with my almonds. I always did the 10 minute brine, but after smoking they weren't consistently crunchy. The coatings I used stuck nicely, adding great flavor. The smoke was great too, but sometimes the almonds lacked that crunchy bite we all love.

    I read something recently about how to solve that problem. Haven't tried it yet, but here's what I read. If home smoked almonds lack crunch, zap them in the microwave for a minute at a time until they are crunchy. It makes sense because the microwaves excite the water molecules inside the nuts, causing them to escape as steam. I think I'll pick up some almonds on my next trip to Costco and give it a try.
     
  10. johnmeyer

    johnmeyer Smoking Fanatic

    I've done several dozen almond smokes in the two years I've been doing this. The things that affect the "crunch" seem to be:

    1. Coating. Pretty much anything that puts a coating on the almonds will trap moisture. The recipe I started with two years ago (Todd's recipe) used butter, honey, and brown sugar, and it completely covered up the almond. They were never very crunchy.

    2. Cooking time and heat. This one is obvious (more heat --> less moisture --> more crunch), but getting the almonds "done" without burning them is not easy. Also, the less moisture you have on the surface the less smoke gets absorbed (at least I think that is the way it works). I verified this when I tried sparying them during the smoke, and that additional moisture definitely sogged the nuts (and you don't want your nuts sogged), even though I quit applying the spray an hour before the finish. My solution at this point (and I think there has to be a better way) is to expose them to smoke at a lower temperature (160), but then raise the temperature (225) to actually do the cooking. I may experiment with a much higher temperature (like 275, which is as hot as my MES will go), but for a shorter time, and see if that works better.

    3. Time immersed in the brine or honey goop. I actually did this experiment and there was a gigantic difference between ten minutes in the brine and twenty minutes. I didn't note any more taste with the longer soak, but I definitely noticed that the almonds were a little spongy.

    I look forward to hearing from anyone who tries this out, or who has had other experiences that I can learn from.
     
  11. isitdoneyet

    isitdoneyet Fire Starter

    Are you using raw almonds or are they roasted and salted?
     
  12. johnmeyer

    johnmeyer Smoking Fanatic

    I showed a picture of the bag of almonds I am using in post #7 above. Take a look.

    I'm pretty sure they are not roasted or salted. I don't think you'd want to use nuts that had already been flavored or roasted.
     

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