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Smoking almonds question

77bronco
77bronco Posts: 56
in EggHead Forum

I know most people smoke raw nuts, but I have a bag of already roasted almonds and want to try smoking. I can cold smoke with a smoker tube and pellets. I have apple or hickory pellets. Any recipes or help as far as brine, seasonings, time etc would be appreciated. Also, do they need to mellow after smoking (like cheese), or are they good to go.

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  • 77bronco
    77bronco Posts: 56

    Bump. Anyone?

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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,658

    I’m ot sure if this answered your question. But this recipe is great. Just roast on the egg with smoke of your choice instead of using the oven. Also, substitute any nuts you want. I do them all the time with just pecans.

    https://www.foodnetwork.com/recipes/nigella-lawson/the-union-square-cafes-bar-nuts-recipe-2203662.amp


    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • MO_Eggin
    MO_Eggin Posts: 284

    I tried smoking already roasted almonds some years ago, so the details are a little fuzzy. I may have presoaked them in water, and while the pre-roasted almonds took smoke, raw nuts produced a much better end result.


    My general method for smoking raw almonds, cashews or pecans - toss them with Frank's hot sauce and 1/2 tsp fine salt per pound, then sprinkle with a mix of Dizzy Dust, Raging River and Pineapple Head. Smoke for 2-3 hours with the amazen tray (I prefer apple pellets), then roast in the oven at 200* for 3-4 hours to make them crispy. Note pecans seem to burn very easily and I usually pull them from the oven after an hour.


    In terms of mellowing, the duration of the smoke will have some impact, but even with some of my longer smokes (3+ hours), the result is not nearly as overwhelming as with smoked cheese. The nuts will be ready to eat at most a day or two after smoking, and even straight off the Egg they will be pleasant but with a bit of a strong smoke flavor (sometimes giving that tingly mouth feel).

    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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