Smoked Nuts

[woodcutter]

I have been wanting to try Todd Johnson's Smoked Mixed Nuts recipe and today is the day.

http://www.smokingmeatforums.com/t/120442/smoked-mixed-nuts

I was at Fleet Farm and remembered to buy some nuts. Ended up mixing my own nuts.

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• woodcutter
• Dec 13, 2013

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• woodcutter
• Dec 13, 2013

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• woodcutter
• Dec 13, 2013

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• woodcutter
• Dec 13, 2013

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• woodcutter
• Dec 13, 2013

 In the smoker now.

 

[dougmays]

I'm in! What flavors you going to do?

 

[chef willie]

NIce nutz....Willie

 

[woodcutter]

Here is the recipe cut and pasted from Todd Johnson. I'm doing it the same except changed up the nuts a little.

SMOKED MIXED NUTS

3 Egg Whites

2 TBSP Water

2 TBSP Pure Vanilla Extract

1 TBSP Cinnamon

1 TSP Ginger

1 TSP AllSpice

1 TBSP Salt Only If Nuts are Unsalted

1 1/4 Cups Brown Sugar

1 1/4 Cups White Sugar

4 TBSP Melted Butter

40-48 Ounces Mixed Nuts, Almonds or Pecan Halves

Add Water & Vanilla to 3 Egg Whites, and Whip Until Stiff.  I used Granny's old mixer.

Stir In Melted Butter, Brown Sugar, White Sugar, Cinnamon, Ginger, AllSpice and Salt, If Needed.

Whip Again, Until Entire Mixture is Stiff.

Add Nuts and mix thoroughly.  Make sure all nuts are coated well.

Spread the mixture evenly across Frog Mats or aluminum roasting pans, and into the smoker.

Smoke at less than 120° for (2) hours.  Longer for a heavier smoke flavor.  For now, all you want is smoke, with very little heat.

Raise smoker temp to 250°, and continue to smoke for 45+/- minutes.

Nuts are done when all the coating is dry. 

Stir nuts every 15 minutes, so they do not burn.

Remove from smoker and allow to sit for 30 minutes or so.  Immediately off the smoker, the nuts will be kinda soft, and as they cool, they change their texture.

I vac sealed the nuts into 6 oz. bags

 

[woodcutter]

My smoker got up to 175 and I was called into work. I turned the smoker down to 125 and let the AMNPS burn with apple pellets. The nuts were in the smoker for 8 1/2 hours but they turned out very good. They were already dry when I took them out of the smoker.

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• woodcutter
• Dec 13, 2013

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• woodcutter
• Dec 13, 2013

These are going to go fast. Small can for the kitchen and the large one for the bar down stairs. I saw this thread last year and shared it on Facebook. Tenner867 is a friend of my sister and came to my house for one of our sausage making days last winter. He saw the FB post and made these and brought some for us to try. These turned out exactly like his. This is a very good recipe and really compliments the smoke and the nuts.

 

[driedstick]

 
NIce nutz....Willie

???????

LOL

Them there looks great - Nice job  will have to try it