Ingredients
• 1 kg (2 lb) whole almonds
• 500 ml (2 c) kosher salt
• 1 to 1.2 l (4 to 5 c) warm water
Preparation
In a large bowl, mix salt with warm water until dissolved. Add almonds and
soak for 24 hours. Drain almonds and allow to air dry.
Smoking Method
Place one layer of cheesecloth on smoker racks. Spread almonds evenly on
cheesecloth. Place racks in the Bradley Smoker. Place one empty rack lined
with cheesecloth in the top rack position.
Using Hickory flavour bisquettes, smoke/roast almonds at approximately 90°C
(200°F) for about 3 hours. Stir nuts around every ten minutes to ensure even
exposure. At 1-1/2 hours alternate rack positions to allow even smoking.
Cool and store in airtight containers.
To Serve
Smoked Almonds make an addictive snacking treat. A great hit at parties,
they also make a welcome addition as hiking snacks. Other nuts, such as
cashews, peanuts, hazelnuts or pecans can also be smoked, but make sure to
stir nuts as you smoke to guarantee an evenly smoked product. For
Sugar-spiced Smoked Nuts beat an egg white with a tsp of water until frothy.
Remove nuts from smoker after 2 hours and toss in the egg white, then toss
in 250 ml (1 c) sugar and 15 ml (1 tbsp) pumpkin pie spice. Continue smoking
process for last hour.
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