OK took a shot at almonds using my rub. Needs additional salt, as I bought roasted unsalted almonds.

I went about it probably in a rather unusual manner: I made a thick water/flour paste and added the rub into it. Then poured the paste over the almonds in a bag and coated them. Placed in smoker for about 2 hours at about 180-ish.

The coating dried on and stuck very well... I like this method! Upon tasting, I decided more rub was needed. No problem- misted the almonds down with water, softning the flour rub mix and shook on more rub. Another half hour and they were all dried and ready to go!

For 1 Lb almonds I used 2 tablespoons flour and 2 tablespoons rub. I'd go with 3 tablespoons rub next time. And a tablespoon Kosher salt. Added enough water to make the paste, spread on tin foil and into th smoker. About an hour in, I broke up th clumps of nuts and moved them on the foil to prevent sticking.

Nice way of going about it, sounds like a really great way to coat the nuts.
One of those things I have yet to try smoking is any kind of nuts, I realy need to get in on that :thumb:

that sounds excellent:thumb:. I guess that recipe could go with the pecans:noidea:
could you taste the flour? and could we use bourbon instead of water to make the paste? the next door dude gave me a 5 gallon bucket of fresh pecans. still in the shell:faint: might give thm a whirl if they ever get shelled.

Nice Rich, sounds good. I have been doing this for a bit; raw almonds, little butter, salt, Karo syrup and Mad Hunky in microwave, nuke, stir, nuke, stir.. Either just heated through or "cooked" about 3-4 minutes in 1 minute intervals and stirring every minute. Mmmmm, oh and just sprinkled some on a couple of hard boiled eggs this morning... That was nice with some CBP. Hell I hear some people have even used it on meat!... WTF?

I do think I used your rub on the last ones I did, But! I did submerge them briefly in a very hot salt water brine which they swell, absorb and then let dry. For the life of me I can't remember where I seen the egg white wash and rub method, but when I read it, I wanted to try it.

I'm not quite feeling the paste/clumpy thing. Got any pics?

For the life of me I can't remember where I seen the egg white wash and rub method, but when I read it, I wanted to try it.

I have done this one. They turn out quite nice actually ....

• 2 egg whites
• 2 cups whole blanched almonds (500 ml)
• 1/2 cup brown sugar (125 ml)
• 1 1/2 tsp ground cinnamon (7.5 ml)
• 1 tsp chili powder (5ml)
• 1 tsp cumin (5ml)
• 1/8 tsp salt (0.5ml)
• 1 tsp cayenne (5ml)
• 1 tbsp of salted butter, melted (15 ml)

1. Pour egg whites into a bowl and whisk until frothy. Add almonds and toss until they are coated. Drain the excess egg white from the almonds and set aside.
2. In a medium bowl combine brown sugar, cinnamon, cumin, chili powder salt and cayenne. Mix well. Add almonds to the dry mix and toss until they are completely coated. Place the almonds on a cookie sheet.
3. Preheat smoker to 220° - 225° and smoke almonds 30 minutes (until they are golden brown), turning them halfway through.
5. Remove almonds from smoker. Melt butter in small saucepan over low heat. Toss almonds in melted butter.

Rich, I like that idea!! All of the suggestions sound great! I like SL's idea with the brine... that will get the salt content for sure. Two ideas:

1. Before they dry from the brine bath, place Mad Hunky in a ziplock, and add the drained, yet still damp nuts to the bag. Shake well to coat them, then place in a fine-meshed basket (or a cookie sheet), and lay the smoke to them.

OR

2. After they dry from the brine bath, spritz lightly with EVOO, peanut oil, or what have you, and do the ziplock method above. Shake well to coat them, then place in a fine-meshed basket (or a cookie sheet), and lay the smoke to them.

I would suggest "powdering" the Mad Hunky in a coffee or spice mill, get it really fine... you know... snortable. :eek:

Just my pennyless thoughts...

Ya we want pics ritchee !

Ya we want pics ritchee !
What they said.:whistle:

Cool process....I will try it.

that sounds excellent:thumb:. I guess that recipe could go with the pecans:noidea:
could you taste the flour? and could we use bourbon instead of water to make the paste? the next door dude gave me a 5 gallon bucket of fresh pecans. still in the shell:faint: might give thm a whirl if they ever get shelled.

Could not taste the flour.I don't see why not bourbon either...Hmmm

you'd think he'd know by now - NO PICS - It's all in your mind !

How hard did you imagine (lol) the coating became ?

You can get peanuts done in a similiar way.

I just din't think some pix of almonds would be all that interesting. I'll go take one. You people are weird ;{)

I just din't think some pix of almonds would be all that interesting. I'll go take one. You people are weird ;{)


:lol::lol::bounce:

I have a whole room full of almond pictures..... What you talking about :lol:

Dude that is weird taking pics of your nuts :whistle:

I took some pumpkin seeds and did something similar. I just olive oiled the seeds and put in a bag, with some M.H.. And just shake and bake baby!! As they get moved around on the smoker and to and from, any excess will fall off.
Good stuff:thumb:

Dude that is weird taking pics of your nuts :whistle: :

:nana2: :nana2: :nana2:

us weirdos are waiting :whistle::banana_smiley::banana_smiley:

C'mon Rich! Kick it up a notch...Use the Smitty's instead...:whistle:

Smittys..................... hm............... :faint:

C'mon Rich! Kick it up a notch...Use the Smitty's instead...:whistle:

I did that with punkin seeds a while back. Phew! But they were good!

I did that with punkin seeds a while back. Phew! But they were good!

I'll bet they were...

you know I reckon if you had a couple of my flexible trays you could leave the nuts on them for the whole cook :-)

But I'll need pics for proof ;-)