Decided to try these tonight. Recipe off the Bradley site. Started smoking the almonds 2 days ago for 24 hours. The recipe calls for too much salt as it would not all dissolve in 5 cups of water. Figure there was close to 1/3 cup of salt in the brine on the bottom. After 24 hours, removed and dried for another 24 hours. Into the smoker tonight for 3 hours of hickory at 200F. I wasn't sure, so I put them into the smoker before turning it on. Took 45 mins to reach temp, then I started smoke and timing. After 2 hours, removed and applied the egg mixture. icing sugar and pumpkin pie spice. I didn't want to put the mixture back onto cheesecloth as I thought it would stick like crazy, so I foiled the ends of the racks and used frog mats. Worked like a charm. Another hour of smoke and done. Removed and now cooling on the counter. Delicious hot, can't wait to try at breakfast.
(http://i1216.photobucket.com/albums/dd375/Robert_Loring/IMG_3494.jpg)
Almonds drying after 24 hours in salt.
(http://i1216.photobucket.com/albums/dd375/Robert_Loring/IMG_3502.jpg)
Into the smoker
(http://i1216.photobucket.com/albums/dd375/Robert_Loring/IMG_3504.jpg)
Done!
Looks and sounds Great!! Wife was spying over my shoulder and I here what are you looking at..... Short story, I will be making Pumpkin spiced smoked almonds next weekend ;D
Your nuts look great ;) and your smoker looks just like the one I got ;)
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Those almonds look delicious! Nuts are one of my favorite things to smoke!