Smoked Almonds

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Meat Mopper
Original poster
OTBS Member
Jul 4, 2006
None Of Your Business
The Food Network (Canada) has this Rob Rainford guy that does a (dare I say it) Grilling show called License To Grill. Yesterday he had something I thought was kind of interesting. Might have to try some of these this weekend ...

Smoked Sweet and Spicy Almonds
  • 2 egg whites
  • 2 cups whole blanched almonds (500 ml)
  • 1/2 cup brown sugar (125 ml)
  • 1 1/2 tsp ground cinnamon (7.5 ml)
  • 1 tsp chili powder (5ml)
  • 1 tsp cumin (5ml)
  • 1/8 tsp salt (0.5ml)
  • 1 tsp cayenne (5ml)
  • 1 tbsp of salted butter, melted (15 ml)
  • hickory or mesquite wood chips
  1. Pour egg whites into a bowl and whisk until frothy. Add almonds and toss until they are coated. Drain the excess egg white from the almonds and set aside.
  2. In a medium bowl combine brown sugar, cinnamon, cumin, chili powder salt and cayenne. Mix well. Add almonds to the dry mix and toss until they are completely coated. Place the almonds on a cookie sheet.
  3. Preheat smoker to 220° - 225°.
  4. Once the smoker is filled with smoke place the tray of almonds in the smoker and smoke for 30 minutes (until they are golden brown), turning them halfway through.
  5. Remove almonds from smoker.
  6. Melt butter in small saucepan over low heat. Toss almonds in melted butter.
Let almonds cool before serving.

Hey Debi, is there a recipe for these nuts? I love nuts cause they don't affect my blood sugar much, they do however, affect that growing layer of fat around my belly!
Thats ok though cause I am still REALLY purty!
Hey Dion,
I think there was a show by the same name here, but it was Bobby Flay that did it.

Yes there is a recipe, it's what started the thread.

Hey Tim, I saw the recipe from Dion, I was wanting the one that Debi said was so good, It is a different recipe, right??? Dion's has sugar in it. Not good for me!
Hey Debi, thanks for all the info! Thats why we love ya!! I have made chex mix with nuts for several years, smoking it makes all the difference in the world. As much as my friends love it, I should make it commercially. Naw, then it goes from fun, to work. Terry
I tried these this weekend. Excellent! In fact, I'm eating some right now. Brought them in to work and they are a huge hit.
This recipe is a winner in my book, all the co-workers love em and I've been stuffing my face with em since I made em! I had to make a slight modification though...I used some of my Blairs sudden death sauce to replace the cayanne as I used the rest of it making the rub for my ribs last weekend. I bought 3C of raw almonds and blanched them myself and OH...MY...GOD!! Are they awesome!
again on that recipe!
Brennan, if you like a little tweak to the recipe, try substituting powdered honey for the sugar. It has the sweetness, but also adds another demension of flavor. Try a small batch.
No brand on the label, but it is French's. I have a pound or two in my pantry. L&P used to make powder and it was the nectar of the gods. notheing better to sprinkle on anything grilled. They quit making it and as much as I bugged them, they never offered any explanation why.
They told me that they'd already rec'd about a million and that it didn't matter. I think it cut into their liquid sales too much, and I must admit that I bought a lot less liquid while I had the powder. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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