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Some smoked mixed nuts for the holidays

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  • Some smoked mixed nuts for the holidays

    This is one of my all-time favorite recipes and is always done this time of year in preparation for the holidays.

    Fired up the GOSM this morning and got down to it...here are the ingredients used:
    Some butter, kosher salt, sea salt, granulated garlic, hot sauce, lea and perrins, dry mustard and coarse asian red pepper dust.



    Also a bit more than a cup each of walnuts, pecans, Brazil nuts, cashews and almonds.



    Melted the butter and added the remaining ingredients except the sea salt and red pepper dust.



    Then poured it over the nuts in my large mixing bowl and tossed them well to coat.



    Popped them into the GOSM which was running at about 225° and hit them with some pecan and hickory smoke for about 2 hours, stirring once or twice.



    These babies came out great..dusted them with the sea salt and red pepper as soon as they came out of the smoker....let them cool a bit and vacuum sealed.



    Here's the recipe proper if you want to give it a try.


    Smoked Mixed Nuts

    Did this on a whim and it was over the top!
    Absolutely everyone loved them...if you don't have a smoker, use your gas grill on low and some wood chips.
    Alternately, heat oven to 350°, put one tsp liquid smoke in the butter mix, and roast in the oven for 15 minutes stirring halfway through. Cool on a different cold baking sheet.


    ***1 cup raw pecans
    ***1 cup raw almonds
    ***1 cup raw cashew nuts
    ***1 cup raw walnuts
    ***4 tbsp butter
    ***1 tbsp Lea and Perrins Worcestershire sauce
    ***1 tbsp Franks hot sauce
    ***1 tsp dry mustard
    ***2 tsp granulated garlic
    ***1 - 1/2 tsp sea salt

    Heat smoker to 225°

    Melt butter in small saucepan and add Worcestershire, hot sauce, mustard, salt and garlic. Stir to mix.

    Place nuts in medium bowl and pour mixture over...toss till well-coated.

    Place nut mixture in sheet pan and smoke at 225°F for about 90 minutes, or to taste.

    Give a light dusting of sea salt immediately after removing from smoker.
    Last edited by Hoser; 11-07-2018, 01:50 PM.
    sigpic

    Smoked-Meat certified Sausagehead

    http://www.facebook.com/profile.php?id=1443745685

  • #2
    Hoser this does sound really good. My mom always has a bowl of them Diamond Almonds out at the holidays. I should give this a whirl as I'm sure they would go over really well.

    Thanks for posting the recipe brother, appreciate it.
    https://youtu.be/ZcqprrIlbcIli

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    • #3
      Thanks for posting this... It's not at the top of my list but should be... to your good looking nutz

      Comment


      • #4
        Dayum... This is a keeper for sure.. I must try this..
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

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        • #5
          Looks and sounds absolutely fantastic. Great post man.
          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
          My best asset however is the inspiration from the members on this forum.

          sigpic
          @SmokinJim52 on Twitter

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          • #6
            This is going to happen at my house

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            • #7
              This sounds great.I have been sending smoke almonds to my kid in Iraq and they all love them,but to me there is something missing,I can't wait to try this
              sigpicbrinkman pitmaster deluxe
              members mark upright propane smoker
              kingsford bbq
              23"weber kettle






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              • #8
                for sportin' some awesome nuts sir! I am soooo going to do that this year for the holidays. Thanks for sharing the recipe. Kinda reminds me of making the homemade chex mix stuff, but way better.

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                • #9
                  That recipe sounds really good. And yours look great.

                  Thanks for posting the recipe. Copied and pasted and saved in the Recipes directory.



                  Dave
                  CUHS Metal Shop Reverse Flow
                  UDS 1.0
                  Afterburner
                  Weber Performer
                  Blue Thermapen
                  Thermoworks Smoke with Gateway
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                  Proud Smoked-Meat Member #88
                  -
                  "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                  • #10
                    That has got to be killer Hoser, thanks for posting..... I love smoked nuts (SQUIRREL I KNOW YOU DO ALSO)..... Nice job
                    sigpic

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                    • #11
                      Custom Mix!

                      Great post!

                      I especially like the idea of concocting your own mix of nuts. I've always bought the pre-mixed Mixed Nuts, but that's going to change.

                      There's always too many brazil nuts and never quite enough pecans. It just never occured to me to buy the nuts individually and mix them myself.

                      Thanks for sharing your recipe!
                      sigpic

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                      • #12
                        Those looks amazing. I have got to try this.
                        Just a bit of nutritional information for you all too. For those who are on fish oil; 3 walnuts a day have all the omega 3 you need, and it tastes better than fish oil. Check out the nut alternatives to fish oil. There are several.
                        Gives you a good reason to smoke nuts.


                        Tom

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                        • #13
                          Had to come back to this post because it's that good. Gonna do it myself soon and this deserves for sure. Excellent.
                          Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                          My best asset however is the inspiration from the members on this forum.

                          sigpic
                          @SmokinJim52 on Twitter

                          Comment


                          • #14
                            Made up a batch of these this weekend.

                            Actually two batches. I did a test half batch (2 cups of nut approx) in the oven last night and a full batch today on the smoker.

                            They were a big hit.

                            No pics, sorry, but it did happen.

                            Last week I made some of the Guinness Stew and this week the Mixed Nuts . . . keep the great recipes comin' Hoser.

                            Dave
                            CUHS Metal Shop Reverse Flow
                            UDS 1.0
                            Afterburner
                            Weber Performer
                            Blue Thermapen
                            Thermoworks Smoke with Gateway
                            Thermoworks Chef Alarm
                            Auber Smoker Controller
                            Proud Smoked-Meat Member #88
                            -
                            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                            • #15
                              I just made some today for a Christmas party tonite and they turn out fantastic thanks Hoser great recipe
                              sigpicbrinkman pitmaster deluxe
                              members mark upright propane smoker
                              kingsford bbq
                              23"weber kettle






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