Smoking Me Nuts

Discussion in 'Fruit, Nuts & Vegetables' started by troutter, Dec 11, 2014.

  1. troutter

    troutter Fire Starter

    Trying to get some Christmas gifts done , so I'm smoking almonds again today.  Thought I'd share some pictures

    Almonds in the brine, salt, brown sugar, garlic, and chipotle chili pepper

    Almonds in the smoker

    Yum, Yum
  2. The nuts look fantastic. I'm sure everyone will be enjoying these this holiday season!!
  3. chef willie

    chef willie Master of the Pit OTBS Member

    yeah...look xlnt. I need to get on this for the Holidays as well......thx for the reminder.....Willie
  4. troutter

    troutter Fire Starter

    Thanks for the kind words
  5. okhrana

    okhrana Newbie

    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. 
    Last edited: Dec 15, 2014
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

     Good looking almonds ! I just read your other post about the brine will have to try this one . Thanks
    Last edited: Dec 13, 2014
  7. troutter

    troutter Fire Starter

    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

    Hopefully I was of some help, if you have any other questions feel free to ask!

  8. troutter

    troutter Fire Starter


    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.
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Troutter,Thanks for the heads-up .I just bought 3 pounds of almonds and am getting ready to get ready !
  10. troutter

    troutter Fire Starter


    I hope you enjoy them as much as we do.  This is a very basic recipe, you can of course add more spices to suit your tastes.  Let me know how it goes!
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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![​IMG]
  12. troutter

    troutter Fire Starter

    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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