I have been meaning to try this recipe for awhile. This recipe is good!
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1 lb raw almonds
2 tablespoons vegetable oil
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 tablespoon finely ground kosher salt or sea salt
2 tsp chile powder
1 tsp freshly ground black pepper
Cold smoke almonds 2 to 3 hours (I did 2 hours oak, I think I will go with more next time)
Combine spices & oil then toss w almonds
spread on baking sheet and roast 10-15 minutes in preheated 375 degree oven, stirring several times, toss with more salt if needed
In the writeup on the recipe it says that you should grind the spices in a spice mill, I did not and I think they came out fine.
I have made that recipe several times. Let me know if you figure out how to keep the spices on after a day or two. Mine tended to fall off after a few days.
It's been a couple days and not much has fallen off but I'm not sure why. I don't think they are going to last too many more days ;D.
I'm going to play around with some different flavors and try to reduce the oil a bit (though this might not help with the spices sticking to the nuts).
Deb,
You are so right about how good those almonds are. I do them 6 pounds at a time and they last no time if our friends know I have done them. We have no children except for our 2 Scottie dogs so our friends call pretty much every Sunday to see what's coming out of the smoker.
Gotta love your extended families. :-*
KyNola
I made a couple of batches at christmas time. (You can probably guess why i ended up making 2 batches!) I wonder if it would help make the spice stick if you were to mix in some beaten egg white with the oil and spices before adding the spice mix to the nuts?
T2
BTW-this topic is going to force me to do another batch or 2!
Quote from: tsquared on June 06, 2009, 07:46:10 AM
I made a couple of batches at christmas time. (You can probably guess why i ended up making 2 batches!) I wonder if it would help make the spice stick if you were to mix in some beaten egg white with the oil and spices before adding the spice mix to the nuts?
T2
BTW-this topic is going to force me to do another batch or 2!
BTW - you bringing it back up is going to force me to do some more too ::)
I'll try a batch with the egg white, it might do it. I wonder though - if you use the egg white do you need the oil? Could be a calorie reduction.
I left a small bag on a co-worker's desk the other day. (she has a weber bullet & had left me a pastrami sandwich ;D). I got a "OH WOW" email from her.
I guess i am going to do these too ;D
nepas
Just put a lb & 1/2 in the smoker ;D
Thanks Deb
those sound good i have 2 lbs of them waiting to go in the smoker as soon as my 14lbs of chuck for pulled beef is done ;D
Brian
I tried them with egg white instead of oil. 1 extra large egg white for 3/4 lb of almonds & 3/4 of all the other ingredients. I think the spices are going to stick better. They are still really good but I think the ones with oil taste are a little tastier.
If your spices are not sticking to the nuts they may too coarse. I have a coffee grinder that I only use for spice blends. You could use a mortar and pestle instead.The spices should be a fine powder to stick properly.
Bringing this post back. Wonder if you guys got the spice to stick better and how
I have a similar recipe that uses 1 egg white for every three cups of almonds. Combine egg whites and whatever spices you like, stir the egg white/spice mixture with almonds in a large bowl. Refrigerate 1-2 hours, smoke at 200-225 until dry, usually about two hours does it
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For sweet smoked almonds try this one. 3# almonds 6 oz honey 1/2 cup brown sugar 1/2 cup maple syrup 1/2 cup melted butter 1 tsp sea salt 2 tsp cinnamon. Combine all, stir into almonds and refrigerate 6 hrs, stir every hour or so. Spray frog mats with pam and spread almonds in a single layer. Smoke at 200 until dry, rotate racks periodically.
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The spices stick OK?
Yea, the egg whites help the spices adhere to the nuts the honey smoked almonds are so gooey when you take them out of the frig that it's hard to spread them out.
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Are we smoking before we mix the spices in or after. This is the question of the day
I see some folks will smoke prior to the seasoning and some after.
Is there a difference?
The recipes I use are smoked after the nuts are mixed and refrigerated. No "roasting" other than that which occurs during smoking.
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Oh well I started the cold smoke already. Going to do 3 hours for the almonds ,pecans and some Gouda.
Using the Amaze pellet smoker on this one with pit master pellets
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Quote from: FLBentRider on May 01, 2009, 06:34:06 PM
I have made that recipe several times. Let me know if you figure out how to keep the spices on after a day or two. Mine tended to fall off after a few days.
BentRider, this is not from experience, but something that I think might help the spices stick better. Mix the oil and spices together before applying to the nuts. Then warm the almonds before applying the oil and spices. My thought is that warming the nuts will open the pores in the nuts a bit and when they cool, the nuts will absorb the seasoned oil better than if you used cold nuts, applied the oil and then dusted the nuts with the seasoning. Warming the oil some might help "bloom" the spices for a more robust flavor. (Yeah, I know, I've been watching too much Food Channel.) And the warm oil might penetrate the nuts a little better, too.
If any of you try this, I'd be interested in knowing if my ideas work.
Beat a single egg white until light an fluffy and add to the mix...
All the spices will then stick...
Will not change the flavours. :D