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Set up your smoker for a higher heat smoke, about 275-300. When the smoker is ready coat the almonds in olive oil and give them a good toss. Add about 1-2 tablespoons of your favorite dry rub to the nuts and again toss to coat. If you have a mild rub, add a bit more of it. If you have a really strong spicy rub you might want to go easy here.
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Next, beat the eggs to stiff peaks. Add the almonds on top of the egg whites. Pour the melted butter on top, and stir until the almonds are coated. Then make the cinnamon sugar and coat the almonds with it. Spray a baking sheet with nonstick spray and evenly spread the almonds on it. Finally, smoke the almonds for 1 ½ hour.
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Stir well until all almonds are covered. Add in dry ingredients to the almonds and stir again until well coated. Place almonds in a foil tray and place on smoker. Smoke for 45 minutes and stir, bring bottom almonds to the top. Smoke for another 45 minutes. Remove and let cool for about 30 minutes before serving.
Smoked Almonds Recipe Recipe Diaries
Heat smoker to 250 degrees F. Add hickory chips to your smoker. Melt butter in the microwave and stir in salt and spices. Pour over dry almonds and stir well to coat. Place almonds in a wire vegetable basket, grilling mat or on a foil lined sheet pan. Smoke for about 2 hours stirring half-way through.
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If your smoker doesn't have a smoke setting then just set the temperature to 225 degrees. Fill your smoker with wood chips. Step 2: Weigh out 16 oz of almonds on a food scale and set aside. Step 3: In a bowl beat the egg whites with a hand mixer until the egg whites are frothy.
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Preheat smoker to 180°. Pour almonds onto a cookie sheet with rimmed sides. Place butter in a microwave safe bowl, heat until melted. Add the BBQ rub, smoked paprika, garlic powder, onion powder and fine salt. Your hands are the best tool for this step. Mix until almonds are completely coated.
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In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool.
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Smoke the Almonds: Once the pellet grill is preheated, spread the seasoned almonds in a single layer on a grill tray or aluminum foil. Place the tray on the grill and close the lid. Monitor the Smoking Process: Allow the almonds to smoke for about 30-45 minutes, checking them periodically to ensure they are not becoming too dark.
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Preheat your smoker to 225°F (107°C). In a bowl, combine the olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Mix well to create a marinade. Add the raw almonds to the marinade and toss until they are evenly coated. Let them sit for about 10 minutes to allow the flavors to penetrate the nuts.
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Instructions. Lite a smoke tube, filled with hickory pellets. Place the almonds in a foil pan or on a cooling rack and place in the smoker. Let smoke for 2 hours. If almonds are layered, stir half way through to move the bottom almonds up to the top. Remove after 2 hours and serve.
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Preheat: Heat the smoker to 250°F. 1st smoke: Spread the almonds out on a rimmed sheet pan and smoke them for one hour. Season: Combine the melted butter with the spices and drizzle the mixture over the almonds. Stir them to coat them evenly. 2nd smoke: Leave the seasoned almonds in the smoker for 30 minutes.
Smoked Almonds Recipe Recipe Diaries
Instructions. Preheat smoker to 225 degrees Fahrenheit using cherry, apple or oak. Place almonds in an open dish and place into the smoker for one hour. Stir after the first hour and continue smoking one more hour. After two hours of smoking, mix the olive oil and salt with the almonds in the same dish and stir.
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Smoking Method: Place one layer of cheesecloth on smoker racks. Spread almonds evenly on cheesecloth. Place racks in the Bradley Smoker. Place one empty rack lined with cheesecloth in the top rack position. Using Hickory flavor bisquettes, smoke/roast almonds at approximately 90°C (200°F) for about 3 hours. Stir nuts around every ten minutes.
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1. When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes. 300 ˚F / 149 ˚C. 2. Line a rimmed baking sheet with foil or parchment paper. 3. In a medium bowl, combine the almonds and 1 tablespoon of olive oil and stir until the nuts are coated. Add more oil if needed.
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Remove from heat and cover. Stir a bit every minute or so for 10 minutes. Place the salt, sugar and onion powder in a spice grinder, clean coffee grinder or blender and pulverize until it becomes a fine powder. The finer the dry ingredients, the better they'll stick to the almonds. Dump the almonds in a colander and strain off the melted butter.
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These almonds were smoked in my electric smoker and since most electric smokers have multiple racks, there are times when I have one or two racks free. This in an ideal time to throw on some almonds or other nuts to be smoked. Smoked Almonds Recipe - How to Smoke Almonds. 4.80 out of 5.
