Smoked Almonds

[John Solak]

3lbs raw almonds tossed in some butter, ground red pepper flakes, Cajun Seasoning, and granulated garlic. Then on the WSM running at 275*F for 2.5 hours.

Off the WSM and seasoned with some more Cajun Seasoning and granulate garlic. Sending these to my Dad for Christmas

Tossed on some chicken thighs and andouille sausage for some gumbo I plan on making tomorrow.

 

[Jim Lampe]

A GREAT gift John!


is that FRESH andouille?

 

[John Solak]

is that FRESH andouille?

Yes it is!

 

[Jim Lampe]

Yes it is!

Awwwww! I have never seen FRESH andouille here.... always smoked (have some in the freezer for New Years Day)...

so weird how stuff is available in some areas of these states and others are, like... Huh?!!
Tris should be available EVERYWHERE....
EVERYONE should be able to buy fresh bratwurst ANYTIME...
Pork steaks should be sold on EVERY corner in EVERY city...
and,
EVERY beer EVER made should be available for EVERY beer lover....

just my thoughts.

 

[DaleW]

Love the almonds, love the gumbo prep and I love the back and forth! I'm laughing my a$$ off right now!

 

[Wolgast]

Been meaning to try to smoke almonds since i first saw it on this page. Thanks for the reminder. Looks stellar John

 

[Ed M.]

Love smoked almonds, and yours look great, John!

 

[Bob Correll]

I keep meaning to smoke some almonds.
Thanks for the reminder and process John, they look great!

 

[Tony R]

Love smoked almonds, and yours look great, John!

Ditto what Ed said... Almonds are now in my to do list.

 

[Paul Kastner]

Nuts I like nuts. But sauasage is my life

 

[Mike Coffman]

Fantastic looking almonds John! On my to do list now!

 

[Jon Des.]

I keep meaning to smoke some almonds.
Thanks for the reminder and process John, they look great!

That's what I was thinking. I hope we get to see the gumbo, too.

 

[Andy Beers]

Looks like a winner

 

[ToddBP]

3lbs raw almonds tossed in some butter, ground red pepper flakes, Cajun Seasoning, and granulated garlic. Then on the WSM running at 275*F for 2.5 hours.

Off the WSM and seasoned with some more Cajun Seasoning and granulate garlic. Sending these to my Dad for Christmas

I just picked up 3# of almonds from Costco and am going to try this tomorrow for the first time. How did you lay out the almonds in the WSM? Did you smoke them in the pan in the first photo and just mix/rotate them during the smoke? They look great and I've been meaning to do this for a couple years now and your pics pushed me over the edge!

 

[John Solak]

I used the pan in the top pic to smoke them. The pan is one of those grilling woks with the holes in the bottom. I just placed the pan on a perforated pizza pan so I wouldn't lose too many almonds when I stirred them which i did every 30 minutes. When you take the almonds off taste them for seasoning, a lot of the seasoning comes off when you stir them. The almonds also won't be very crunchy either until they completely cool, they will still have a little of that raw nut feel when you eat them. Just be patient let them cool completely and then dig in!!!!

 

[ToddBP]

I used the pan in the top pic to smoke them. The pan is one of those grilling woks with the holes in the bottom. I just placed the pan on a perforated pizza pan so I wouldn't lose too many almonds when I stirred them which i did every 30 minutes. When you take the almonds off taste them for seasoning, a lot of the seasoning comes off when you stir them. The almonds also won't be very crunchy either until they completely cool, they will still have a little of that raw nut feel when you eat them. Just be patient let them cool completely and then dig in!!!!

Thanks for the info! I'll be trying the almonds and some salmon a little later today. I'll report back later with the results.

 

[Tom_M]

Did you use any wood, and if so, what kind?