Smoked Almonds

 

This is following a recipe posted by Boccie. I start
out with 2 cups of "raw" almonds, and allow them
to soak in water for 10 to 15 minutes.

Drain them and add them to a bowl with a tablespoon
or 2 of olive oil. Coat them well with salt, I find a salt
grinder gives the best results as it comes out like flour.
I used 3 different flavors of "Dizzy Pig" rubs, my preference
is "Jamaican firewalk". You want mix and coat the almonds
well.

  

I used a raised grid and a grill topper pan, covered in foil so
the nuts wouldn`t burn through the holes. With the egg
stabilized at 325 I added a couple of chunks of apple wood.

You will want to give them a stir every 10 or 15 minutes,
some will re-season each stir, I didn`t bother. Here they
are starting to brown.

They are done when YOU think they are, as you can see in
my picture some of them were over cooked. There is a fine
line before they start to burn and requires a lot of attention
when almost done. You will need to let them cool before they
get the crunch back, and be ready for some awesome snacking.