Smoked Almonds


 
M

m raschko

TVWBB Member
Often, after I'm done smoking ribs, brisket, whatever, I throw on a foil pan of nuts. Usually, I mix the nuts with a bit of garlic infused olive oil and some spices before putting them in the smoker. This works well for my standard Spanish peanuts with cajun spices, but for almonds, the spices never seem to stick to the nuts for long. Within a day, the nuts have "dried" (I think the nuts have absorbed the oil) and the spices have mostly fallen to the bottom of whatever container I'm storing them in. Anyone have an idea for a solution to this problem?

Thanks in advance!
-Michael
 
I have made smoked almonds a couple of times and I used butter instead of olive oil and the all the spices and salt I used went into a coffee grinder and was ground into a fine powder.
 
Try brining them first, letting them dry, and then smoking them. I'm pretty sure there are brine recipes on here.
 
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