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Deb
12-05-2010, 11:48 AM
Spicy Smoked Almonds - from Charcuterie by Michael Ruhlman & Brian Polcyn

1lb raw almonds
2 tbsp vegetable oil
1/4 tsp cayenne pepper
1/2 tsp garlic pepper
1 tbsp finely ground kosher salt or fine sea salt
2 tsp chile powder
1 tsp freshly ground black pepper

the recipe reads:
lay the almonds on rack & cold smoke for 2 to 3 hours
preheat oven to 375
combine oil and spices in a bowl & toss with almonds to coat , spread on baking sheet and roast for 10 to 15 minutes, stirring several times , remove from oven -taste, add more salt if needed
can be stored in an airtight container for up to 2 weeks

I tossed with the oil and spices right at the beginning, they are in the traeger on smoke, I"m going to leave them this way for an hour or two and then decide how to finish them off - either put up to 250 or crank up higher

some pics:

adding the oil and spices to the almonds
http://i281.photobucket.com/albums/kk234/deb415611/traeger/dec%202010/photo-18-1.jpg

I did two lbs of almonds and two lbs of pistachios (the pistachios were salted so I omitted the salt from the recipe). All racked up:
http://i281.photobucket.com/albums/kk234/deb415611/traeger/dec%202010/photo-19-1.jpg

in the traeger - I also added some garbanzos that I cooked up for hummus (no clue if this is a good thing but it seems like it should work unless it dries them up too much)

http://i281.photobucket.com/albums/kk234/deb415611/traeger/dec%202010/photo-20.jpg

nepas
12-05-2010, 12:59 PM
Them look good deb. I'm in for some of em......

Big Poppa
12-05-2010, 01:01 PM
I love to smoke nuts Andy brought some great ones to the comp

cowgirl
12-05-2010, 01:37 PM
I love smoked nuts too... looks great Deb!