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Big batch of Almonds... Varying flavors

salsashark

Fire Starter
56
10
Joined Jul 2, 2008
Lacking a good idea for a friend's birthday, I decided to make her something that I know she would enjoy since she's always raving about my Q. What do you get someone who has everything? How about a batch of smoked almonds? Sounds good to me! Oh, and her husband agreed that it was a good idea so off I went.

Not wanting to do the usual salt, I decided to experiment with some flavors... further fantasizing about turning my addiction to my smoker into something that could be a living some day :)

OK, so now here's why you clicked on the link.

My Recipes (measurements are pitch and throw... sorry, no absolutes here)

Spicy Asian Persuasion:
  • Sriracha hot sauce
  • Soy Sauce
  • Garlic
  • Sesame Seeds
Bee Sting:
  • Honey
  • Cayenne
  • Tapatio Hot Sauce
Classic Q:
  • Salt
  • Onion Powder
  • Garlic Powder
  • Pepper
  • Paprika
Garlic Pepper With a Kick:
  • Garlic
  • Pepper
  • Salt
  • Jalapeno Powder
6Lbs of almonds brined over night with a simple 1 gallon of water and 1 cup of kisher salt then divided into 4 equal batches. I used egg white and water to bind the Classic Q and Garlic Pepper rubs to the almonds. The Bee Sting and and Spicy Asian were wet already so no binder needed. 

The Q View:

Classic Q



Spicy Asian:



Bee Sting



Garlic Pepper With a Kick



All the kiddies ready for the heat



Added a mix of hickory, mesquite, pecan and threw in a couple of charcoal briquettes for good measure. Roll the smoke at 250 – 300 for 30 minutes, stir, and then let go until done.



Off the smoke and cooling down... Can't wait to try them!

 
Last edited:

rp ribking

Smoking Fanatic
OTBS Member
990
26
Joined Oct 29, 2009
That is a big batch of almonds, can't wait to try some!!! I'll PM you my address.  
 !!!

RP
 

salsashark

Fire Starter
56
10
Joined Jul 2, 2008
Finally cooled down enough to sample...

For the most part, the flavors are what I wanted, but I think I'll pump them up a bit in the future.

Unfortunately, not enough time in the heat, they were still chewy. SOOO... they're in the oven right now for a half hour or so to draw out a bit more moisture. 

All in all, I think I definitely have some keepers here. We'll see what the hordes have to say this afternoon.
 

tjohnson

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Insider
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Joined Dec 29, 2009
Very Nice!

Todd
 

smokindkoert

Newbie
11
10
Joined Apr 28, 2011
I am going to try some of those...they look and sound tasty!

I'm also going to do something like honey, maple syrup I made and maybe cinnamon, cayenne.
 

SmokinAl

SMF Hall of Fame Pitmaster
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Joined Jun 22, 2009
Your almonds really look good. I've smoked them a couple of times & just can't seem to get them right. I guess I'll keep trying. Even a blind squirrel gets a nut once in a while.
 

smokindkoert

Newbie
11
10
Joined Apr 28, 2011


I ended up doing 3 kinds...

Soy, Sesame and Sea Salt

Hot Sauce, Sea Salt, Paprika and Garlic

Honey, Maple Syrup (from my farm) and Cinnamon.

That is the before...will post my after pics once I upload them...they turned out great...I think the Honey/Maple is my favorite.
 

mtnwalker

Newbie
23
10
Joined Feb 5, 2009
I was going to be doing some almonds and a pan of pecans in the next several days myself...I'm gonna try a molasses/butter/salt mix, next time I may add some heat/onion to see how it compliments.....

if I keep the temp around 250....what do you think the total smoke time should be thereabouts?....should I go warmer?
 

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