Smoked nuts discovery

Nature Boy

Howdy yalls, and happy holidays!
Just fixin to cook some pork loins and go to the inlaws for a family gathering. Must be 50 degrees outside.

Anyways, I cooked up 6 pounds of almonds today...half with Red Eye, and half with Tsunami Spin. The first batch I did Boccie's way (soaking in water, then rolling around in oil, seasoning and egging). They were good as always, but I wasn't getting the crunchy exterior I wanted, so I cruised around google for a while. One recipe caught my eye, or part of it. They used egg whites whisked to foaminess, then poured over the nuts. I did this with the Tsunami almonds. No soaking, no oil. Dang they were good. So I just finished up a batch of pecans the same way, but used Pineapple Head for some sweetness.

Wow, you gotta try this egg white thing. What a difference. The spices stick really well, and they are the crunchiest nuts yet.

Enjoy the company of your friends, family and pets this weekend!
Holiday Cheers. Christmas beers.
Chris

thirdeye

Egg whites are the bomb. Here is my pecan recipe. Guess I'll have to try some different spices.

DAMN GOOD PECANS

1 pound large pecan halves
1 egg white
1 teaspoon cold water
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon salt


Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on a large cookie sheet. Go onto the cooker at 225 degrees for 1 hour. Stir occasionally.

WessB

I have long known of the egg white thing with pecans..and just last weekend did a bunch of Boccie's almonds...didn't have any issues with the crunch..but will definately give your suggestion a try.....we did half raging river and half swamp venom....forget the Tsunami and go with the swamp venom..and LOTS of fine ground salt...man dems good...been pickin at the bag all week...Merry Christmas to you and Nan and the rest of the family...Luv Ya Brother.

egginator

Your swamp venom is awesome on almonds. I agree about the soaking, I ended up roasting at 250 for an extra hour to get them crunchy. Will try the egg white thing for sure.

Ed

Big'un

HI Chris,
That's how we used to do them, after tossing them in the foam, add cinnamin, brown sugar and a tad of chili powder. I had forgotten about those! Thanks for the reminder. I hope you have a great Christmas and a great and prosperious New Year!

The Naked Whiz

Can you define "frothy"? Is this like you would do for meringue? Forms peaks? Or before it gets to the peaks stage?

Nature Boy

Looks like egg whites ain't nuthin new!

Hey, just cuz Columbus discovered America don't mean it wuddn't there. LOL.

Merry Christmas dude.
Chris

Nature Boy

Yo bud. Yeah, I like the venom, just wanted to turn the page. You and Sally have a fantastic weekend!!

BTW, it's Lan, but easy to mess up when yall have never met! Cheers bro.
Chris

thirdeye

Mmmmm, define frothy. Beat it until there is a foamy head on it. Well a picture is worth a thousand words. Heheee.

Nature Boy

I think soaking just might be a thing of Christmas past!

I roasted the almonds and pecans at 325-350 for 20-30 minutes, flipping once. Perfecto.
Cheers!
Chris

WessB

My sincerst apologies..

Nature Boy

Yo big bro!
Dang...everyone has seen that egg white movie but me!

You and the family have a peaceful and enjoyable holiday, and may 2009 bring you health, wealth and happiness.

Gotta go cook me some pork!
Chris

egret

Dang, that's soundin' good, Chris! I gotta try that on some pecans.....Merry Christmas to you and family.....

Shilomare

OK Chris, this is the third or fourth time that I have seen you refer to your "Pineapple Head"....I enjoyed the "sampling" at Wess and Sally's Tiki fest and ever since I have been looking forward to availability. Are you any closer with the packaging or are you waiting for a "Grand Opening" at Waldorf?..

you got another winner and I repeat that our "test kitchen" is open!...LOL

Enjoy the holidays with your family and friends..

Richard
Annapolis, MD

Smokin Tiger

We did some pecans the other night with egg whites, bourbon and brown sugar. Boy did that ever smell good....