Tsquared
Well-Known Member
I brought some smoked almonds to the South Island xmas pub night at the 6 Mile yesterday that I had just pulled out of the Bradley and the oven and was asked to post the recipe--so here it is.
For every pound of skin on, raw whole almonds mix together:
2 T oil
1/4 tsp cayenne
garlic (you can use powder but I prefer fresh crushed--2 or 3 good size cloves for a 4 lb batch)
1 T kosher or sea salt
2 tsp chili powder
1 tsp black pepper (I grind it with the coarse salt in my spice grinder--the finer the better.)
Method: Smoke the almonds (without the spices mixed in)for 2 hours. I use hickory but you can use any wood you prefer. On 8 Bradley racks covered with the frog mats (finer mesh so the almonds don't fall through) I can do about 4 lbs of almonds at a time. While the nuts are smoking, mix up the spices to let the garlic permeate the oil for a couple of hours. When the smoking is done, add the nuts to the spice mixture and stir--coating the nuts thoroughly. Spread the nuts in a single layer on cookie sheets and bake in a 375 degree oven for 15-20 minutes, stirring every 5 minutes. During the last 6 or 7 minutes keep testing them by biting 1 or 2. If they are turning a light tan-brown in the middle instead of the raw white colour--they are done.
Enjoy! but be warned--these nuts lead to an increased consumption of cold beer!
For every pound of skin on, raw whole almonds mix together:
2 T oil
1/4 tsp cayenne
garlic (you can use powder but I prefer fresh crushed--2 or 3 good size cloves for a 4 lb batch)
1 T kosher or sea salt
2 tsp chili powder
1 tsp black pepper (I grind it with the coarse salt in my spice grinder--the finer the better.)
Method: Smoke the almonds (without the spices mixed in)for 2 hours. I use hickory but you can use any wood you prefer. On 8 Bradley racks covered with the frog mats (finer mesh so the almonds don't fall through) I can do about 4 lbs of almonds at a time. While the nuts are smoking, mix up the spices to let the garlic permeate the oil for a couple of hours. When the smoking is done, add the nuts to the spice mixture and stir--coating the nuts thoroughly. Spread the nuts in a single layer on cookie sheets and bake in a 375 degree oven for 15-20 minutes, stirring every 5 minutes. During the last 6 or 7 minutes keep testing them by biting 1 or 2. If they are turning a light tan-brown in the middle instead of the raw white colour--they are done.
Enjoy! but be warned--these nuts lead to an increased consumption of cold beer!
