Boccie's almonds.

MickeyT

<p />First ABT's now these things. If you have not done these yet, you really need to treat yourself. I only deviated from the recipe on one thing. I sprayed the almonds with olive oil and sprinkled with rub of choice everytime I stirred them. This allowed the rub to adhere better.[p]Is 4 lbs. too much?????????[p]Mick

Nature Boy

MickeyT,
I was thinking of something similar to get the rub to stick better. Still have not cooked these yet, but I plan on it soon. I was thinking of maybe mixing a little maple syrup with the oil??? Thinkin' maybe a little sugar will also help with the stickage.[p]Those look killer, Mick.
Cheers
Chris

chuckls

MickeyT,[p]Yup I tried these as well. What an easy cook, when you're tired after work and you don't get home till after dark. And it's cold.[p]Light a fire, pour some almonds into a bowl, add a bit of oil, salt and rub. Smoke 'til done, stirring occasionally. Great results![p]Well my addition to this method, to help the salt adhere, is to use popcorn salt. It's really finely ground and I think it sticks pretty good.[p]Chuck

Boccie

MickeyT,[p]Those look like a nice batch. Very good color! Makes me want some.[p]Getting the seasoning to stay on after the almonds have dried is something that continues to be worked on.[p]The aproach that was posted was a basic guidline. If you get something that works better thats great! I have thought about spritzing the almonds but havent done it yet.[p]The best I have had for sticking the salt is a short soak in salt water, drain, then heavily salt and resalt each stir. This kept the most amount of salt on the almonds yet. The salt basically melted to the almonds.[p]I am not sure if the oil is adding a whole lot to the process, except it does give a richer color in my opinion.[p]I would think the spritzing would allow the melting of the seasoning somewhat and give better adhesion. Good call.[p]4lbs is indeed alot of almonds! LOL being the holidays you wont have any trouble getting them ate.[p]Boccie

Babyray

MickeyT,
How about this recipe? What type of almonds? are they in the shell? Any help appreciated.[p]Thanks, Ray Price

stike

Boccie,
what about a thin egg white wash?[p]that's an old trick for getting coatings to stick without adding flavor.

fishlessman

MickeyT,
i did 3 pounds this weekend and ate them all myself. i liked the ones i did with jamacan firewalk the best. these are great. the hardest part is waiting for them to cool down while they talk to you. you really need to put them in a another room to cool down.

Nature Boy

Babyray,
Here is a link. Raw, shelled almonds are what he uses.[p]I polished off two bags Boccie sent me, and I need to do some myself now.[p]Goes great with beer...hehe.
Chris
[ul][li]Boccie's Almonds[/ul]

Chuck

Boccie,[p]For the saltiness I soak mine in soy sauce instead of water, the raw almonds really soak it up. Then I basically do them the way you do, oil and rub, sprinkling several times when turning. The soy sauce adds salt and a nice flavor with the added rub. I have added other seasonings to the soy sauce and that seems to work as well. I tried the plum smoke this and like it a lot, thanks for the idea.[p]Chuck

BBQfan1

Boccie,
When I saw the recipe on our Dizzy Pig site, I had to try it for myself.
My personal touch was to soak them for 20 minutes in a mix of water and corn syrup (1/2 cup water/1/2 cup corn syrup, 1 minute in microwave. Pour over almonds, add another cup straight cold water). Drain, then season. 3 tablespoons olive oil with 1 tablespoon corn syrup, 10 seconds in micro, then over the seasoned nuts. Hardly any loose Swamp Venom on the bottom of the cast iron fry pan I used, even after seasoning twice during cook. The corn syrup gives that kinda sweet touch to the overall product too. I did work around the 225-240 mark, indirect, to avoid burning the syrup and end product still took on that nice mahogany colour, but it took about 35-40 minutes at the lower temps.
Thanks for the recipe!
Qfan

JSlot

I just did a pound tonight using Jamaican Firewalk and some salt. OUTSTANDING!![p]Frosty Ones!
Jim

Unknown

MickeyT,
I smoked some pecans along with the almonds this weekend over cherry wood. Yummy! If you like pecans, and you remember your Ma or Grandma baking them in butter and spices, this is only 10 times better. What other nut varieties have you smoked? curious.......