Best Smoked Almonds Ever!!! Thank you Scarbelly & fpnmf, with Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

teeznuts

Master of the Pit
Original poster
Jun 18, 2011
1,065
21
Central Cali
I'm smoking several lbs of almonds for different holiday gatherings and decided my usual honey maple almonds needed a kick in the pants. I consulted with Scarbelly and he set me on the path to nutty greatness. I followed his recipe from this wiki http://www.smokingmeatforums.com/a/smoked-nuts-by-scarbelly  and the only changes were using 48 oz of almonds instead of 40 oz mixed nuts, adding an extra 1/4 cup honey and I doubled the chipotle powder.

Fpnmf gets thanks for his praline bacon thread http://www.smokingmeatforums.com/t/106794/todays-treat-praline-bacon-with-q-view  which I made to munch on while the almonds were smoking. Mine didn't look as good as his but it was to die for. I can't find any cane syrup here in California so I made a substitute of 2 parts corn syrup to 1 part molasses. I found this substitution in an article online.

On to the almonds

36652188_IMGP3684.jpg


3 lbs from Costco for just under $10.

Scarbelly's recipe calls for bacon fat which I don't save, mainly because the only time I have store bacon on hand is for ABT's or the lb I bought for the praline bacon. My BBB is pretty lean so it usually doesn't leave much behind. I asked Scar if I could substitute butter for the bacon fat and he said I could but he added that the bacon fat would take it to a whole new level.

I decided to find the fattiest pieces of BBB from my last batch and fry them til I could scrape up 2 tbsp of bacon fat.

9ae53c3c_IMGP3670.jpg


Added the fat to the wok and then followed with the almonds, mixing around til coated. Then the brown sugar and the tapatio joined in.

7a0b9761_IMGP3671.jpg


Then the rest of the ingredients.

f955fd08_IMGP3672.jpg


Then into the smoke for 3 hours and 20 minutes. They smoked at 225 with cherry and hickory.

847062b5_IMGP3682.jpg


Since I was going to be up late waiting on the smoke, I decided to treat myself to fpnmf's praline bacon.

b6d06930_IMGP3673.jpg


2e2f1457_IMGP3674.jpg


f3fd8bf6_IMGP3675.jpg


These are a thing of beauty.

0b539ac8_IMGP3676.jpg


The almonds were bagged up and shipped to the in-laws in Chicago this morning but not before a little sampling by me.

d6fa86dd_IMGP3683.jpg


I loved eating the almonds hot. They lure you in with sweet and then light a fire in your mouth with some awesome heat. I swear I could've spit fire last night when they were still warm.  I didn't notice the heat as much this morning when they were cooled but they were still out of this world. I think I'll double all the hot ingredients on my next batch just to see how they are once cooled.

Thanks for looking and thanks again to Scar and fpnmf.
 
Those look like they came out awesome. I will be sending you another PM with my address
biggrin.gif
  Next time just go to the local grocer that sells loose bacon and get 2-3 slices and save the good stuff for more of Craigs praline bacon  
 
Thanks !!!

 Your stuff looks awesome!!

  Craig
 
Have you tried making the praline bacon with BBB?
Nope...BBB isn't big on the list of favs here.

May make some in the future...but I just got my new motor powered stuffer in so I have a place fot the 80 pounds of butt I bought in the last week.

  Craig
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky