Smoked Almonds Recipe
1 Kg (2 lb) whole almonds
500 Ml (2 c) kosher salt
1 to 1½ l (4 to 5 c) warm water
In a large bowl, mix salt with warm water until dissolved.
Add almonds and soak for 24 hours.
Drain almonds and allow to air dry.
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 flavour bisquettes, smoke/roast almonds at approximately 90°C (200°F) for about 3 hours.
Stir nuts around every ten minutes to ensure even exposure.
At 1-½ hours alternate rack positions to allow even smoking.
Cool and store in airtight containers.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now