Homemade Smoked Almonds Food

HOMEMADE SMOKED ALMONDS

Steps:

• In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.

SMOKED ALMONDS

Steps:

• Pour cooking oil over almonds in bowl.
• Toss to coat well.
• Spread on ungreased baking sheet.
• Bake in 275 degree oven for 45 minutes.
• Remove from oven.
• Pour nuts into medium bowl.
• Sprinkle with liquid smoke.
• Toss to coat well.
• Mix flour and salt in cup.
• Sprinkle over almonds.
• Toss to coat well.
• Spread on same baking sheet.
• Bake for 20 minutes.
• Cool.

ROASTED SALT & PAPRIKA ALMONDS

Steps:

• Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.

PEA SALAD WITH SMOKED ALMONDS

Steps:

• Combine the frozen peas, green onions, almonds, & water chestnuts.
• In seperate bowl, mix together the mayonnaise and curry pwder.
• Gently stir the mayonnaise mixture into the peas.
• Add salt & freshly ground pepper to taste.

OVEN-SMOKED ALMONDS

Steps:

• Preheat oven to 300°.
• Combine all the ingredients in a 13 x 9 inch baking pan or rimmed baking sheet.
• Toss until the nuts are well coated with the oil and seasonings.
• Spread the nuts in a single layer.
• Bake for 25-30 minutes, until the nuts are fragrant and toasted (stay close to the oven during the final 10 minutes or roasting--the toasty fragrance will let you know when they are ready).
• Cool the nuts and store them in a tightly covered container.

SMOKED ALMOND BRITTLE

Steps:

• Preheat the oven to 300 degrees F. Line a large-rimmed baking sheet with a nonstick silicone mat and lightly butter.
• In a heavy-bottom saucepan, combine the sugar, water, and corn syrup. Bring to a boil over medium heat; boil until it registers 230 degrees F on a candy thermometer, about 10 minutes. Transfer the almonds to the oven on another large-rimmed baking sheet until warmed through, but not toasted.
• When the syrup reaches 239 degrees F, stir the almonds into the syrup with 1 teaspoon salt. Continue cooking, stirring occasionally, until the syrup is 300 degrees F and a rich caramel color; immediately stir in the butter, vanilla, and baking soda.
• Pour the brittle mixture onto the prepared baking sheet, folding the border back towards the middle to distribute the heat evenly. Cool completely at room temperature and break into pieces.

HOMEMADE SMOKED ALMONDS

Steps:

• In a bowl, whisk egg white until foamy.
• Add garlic powder, celery salt, salt and liquid smoke; stir until blended.
• Add almonds and stir until well coated.
• Evenly spread almonds in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
• Bake at 300 degrees F for 30 minutes, stirring every 10 minutes.
• Cool.
• Store in an airtight container.

SMOKED ALMONDS

Steps:

• You will also need a big chunk of well-soaked hickory and some shallow metal baskets or foil pans with holes poked inches I make lots at a time, so I put a few foil pans on each shelf.
• Dissolve as much salt as possible in enough water to cover the almonds, and soak for 1 hour. Pour off water and put the almonds in the pans a couple of layers deep.
• Once your other smoking is done, and the coals are still warm, add the hickory chunk to the coals, remove the water pan, put pans of almonds on the racks, cover, and let sit overnight or until smoker is cooled. No need to replenish the fire.
• Notes:.
• Once the water has evaporated, there will be a thin layer of salt on the outside. I suspect soaking is not necessary - probably dipping will do - I'll test this one day....
• Cooking time is soaking time plus estimated smoker time - I always just left it overnight. It is also possible that one hour is enough - gotta test this also --
• I am pretty sure this would also work on an electric smoker, maybe on a low heat. However, I can't picture doing this on a gas grill - too hot.