Smoking Me Nuts
- Thread starter troutter
- Start date
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gotarace
Limited Mod
yeah...look xlnt. I need to get on this for the Holidays as well......thx for the reminder.....Willie
okhrana
Newbie
- Dec 13, 2014
- 4
- 10
Hi Troutter!
This is my first year smoking almonds for christmas presents - they turned out great:
One question for you though -
I had them on about 230 for 30 minutes and let them cool over night. Soaked them for 30ish
What consistency should I be expecting from the center of the almond? Completely dry throughout or a bit wet and chewy in the middle. I'm not really sure what to expect.
This is my first year smoking almonds for christmas presents - they turned out great:
One question for you though -
I had them on about 230 for 30 minutes and let them cool over night. Soaked them for 30ish
What consistency should I be expecting from the center of the almond? Completely dry throughout or a bit wet and chewy in the middle. I'm not really sure what to expect.
Last edited:
Good looking almonds ! I just read your other post about the brine will have to try this one . Thanks
Last edited:
- Nov 25, 2014
- 70
- 17
Hello Okhrana,
You made some really nice looking nuts!!! I'd be excited to get nuts like those for a Christmas gift, very nice job!
I smoke almonds once a year for Christmas gifts. I am no expert when it comes to smoking nuts, but I'll try to answer your question regarding the texture of the inside of the nut. I start with raw almonds and smoke them between 225 and 250 degrees. I can't give you an exact time because every smoker is different. After about 2 hours of smoking I usually pluck a couple from the smoker, let them cool, and then taste them. If they have a nice crunch I call it good enough and pull them from the smoker, if they are still real chewy I leave them in longer. I prefer a nut that is crisp and crunches nice, but a bit chewy is fine also if that is how you like them. It's all entirely up to you.
I made a thread on smoking almonds a couple weeks ago if you haven't seen it, here's the link http://www.smokingmeatforums.com/t/173746/smoked-almonds-recipe-brine
Hopefully I was of some help, if you have any other questions feel free to ask!
Troutter
- Nov 25, 2014
- 70
- 17
CrazyMoon,
Since you said you were going to try the brine, I thought I'd share a problem I just encountered. It's been really humid here for this time of year. I had some issues getting the nuts dry, they remained sticky and wouldn't dry on their own. I put them on a pizza pan and finished them in the oven at 200 degrees with the oven door cracked, every 10 minutes or so, I'd move them around a little with my hand, to help promote even drying. Think it took me around 40 minutes to finish them
Just thought I would share this issue with you, since you may have the same problem. The almonds dried out nice in the oven. I hope you enjoy the almonds if you decide to give it a shot.
Troutter,Thanks for the heads-up .I just bought 3 pounds of almonds and am getting ready to get ready !
Troutter, Sorry but I was outvoted and was TOLD to do a dry brine that was given to my wife. The almonds were alright but not what I was looking for .Your recipe will be next!
- Nov 25, 2014
- 70
- 17
Haha.... It's always best to keep the lady folk happy! I like the wet brine because once the nuts are dry you have a light glaze that isn't messy. I got tired of people accusing me of having dandruff in my beard, even though I assured them it was just salt and sugar, so now I brine. lmao
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