Spicy Smoked Nuts

[bockert]

Tried something new today. Since I ran across it the recipe for smoked nuts that is somewhere or another on the site is one of my favorites. Was smoking up a batch of mixed nuts for my daughters graduation and in the process of mixing in a bit of olive oil (I have found that makes the smoke grab the nuts a bit better) when my eye wandered over to the spice drawer. Not wanting to risk the whole batch I pulled out about 2 cups that already had the olive oil on them and mixed them with a liberal dash each of black pepper, garlic powder and chipotle powder. I smoked them with for about 2 hours at 225 using a little oak. The olive oil held most of the spice in place to start, it was well adheared when they came out of the smoker. They turned out exremely well and a much larger batch is planned to go with a camp fire and a little beer.

I am going to try variations of this and I am thinking maybe even so turbanido sugar, cinnamon and nutmeg might work well.

[Wheelz]

Is this the recipe (http://smokintex.com/ArchiveNewsVol1Issue1.html) you were looking for?

[bockert]

Hi Wheelz

Was not looking for the recipe, I use it all the time. My above comment was about a variation I tried and liked.

[keith13b]

Any specific type of nuts? Salted or unsalted?

[bockert]

Any specific type of nuts? Salted or unsalted?

I just used cheapy salted mixed nuts from the local discount store. I try to pick ones that do not have a high percentage of peanuts. I believe the brand I am using is Emperial, no peanuts and a few macadamia nuts mixed in. As I like cashews I sometimes mix in a can of cashews with the mixed nuts to up the proportion.

[skipper]

Try raw almonds
Soak in a brine solution of 1 1/2 to 2 1/2 cups kosher salt and 4 to 5 cups warm water. Let soak for 24 hrs. and then let dry 3 to 4 days. I but them on the fish racks to dry. Then when they are good and dry put them in the smoker set the temp at 190 to 200 and let smoke for 2 to 3 hrs. I put some garlic powder in my brine and they turn out great, habit forming particularly with beer. I have just ordered the jerky fan and think this will really help with the drying. :)

[AceofSpd]

Just signed up to respond. I have been smoking almonds for the last 3 months but they never last more than a couple of days. This receipt was a combination of many on-line sources.
In a large skillet melt approx 2 tablespoons butter or olive oil, but half and half seems best.
add 1 tablespoon of wishtershire (sp?) sauce. All quantities estimated. While melting mix all the spices in a Magic Bullet or a spice grinder. IMPORTANT, must be very very fine to stick.
Half teaspoon ingredients:
-garlic powder (or granulated)
-onion powder
-mustard powder
-turbanido sugar
(tried chili powder but tasted too "fake")
1-2 tablespoonfuls of sea salt
1/4 to 1/3 teaspoonful cyan powder- Less is more
10 black peppercorns
Throw 1 pound raw almonds and stir until coated. If any oil still in the bottom of skillet, wipe it out. keep heat on as you sprinkle and stir. When all spices mixed in, turn off the heat. If nuts appear oily, dust with very fine salt. If you leave the oil exposed, they will attract the smoke and might be too smoky.
spread in single layer on 2 fish grates
smoke for 2-3 hours at 175-200 degrees use 3 to 4 ounces of wood.
**Note- the nuts will be more crunchy if they cool overnight and rest for two days. YEA WRIGHT

Best price on raw almonds is 3 pounds for $10 at Costco.
Every batch is different, so let me know what YOU come up with.

[vanholton]

Did you blanch the almonds 1st to get the skins off? receipt sounds real good.

[AceofSpd]

No blanching. Total prep time 15 min
If you turn the skillet temp up too much, you will get a toasted taste.
I do rotate the racks half way through the smoke as the ones in the back can get over cooked and bitter.
Start with 2 hours of smoke but note that they will not seem done until they "rest".
I started with 4 hours, too done, then 3 hours, still too done especially in the back if you do not rotate

[bigwalleye]

I have been smoking almonds for the last 3 months but they never last more than a couple of days.


Ahhh, the pitfalls of evaporation... I know them well. Never smoke a single batch of anything. You find out about all the new neighbors, friends you never knew you had, releatives you may have not ever wanted to have, folks at work,...then there's the folks in your own house.

Almonds, cheese, brisket, ribs, pork butts...Always made a double (at least) batch. I've never seen anything from my smoker spoil.....

Smoke on!!

Almonds, though....Hmmm....MMMMM!

[AceofSpd]

Update, add a big dollop of honey to the oil mixture before adding the nuts. Two dollops will make the nuts too "gooey" to spread in a single layer. Make sure to keep the heat on until you are ready to spread out on the racks. The honey really grabs and holds the spices. When eating the nuts, the first thing you taste is the honey and after it melts, you get the rest of the spice. Double the mustard powder and add some mustard seed and you will get a mild honey mustard flavor