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.
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.
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