Smoked Almonds
Smoked Almonds are a savory snack made from almonds that have been roasted and infused with a rich, smoky flavor. The process results in crunchy, flavorful nuts perfect for snacking or adding to dishes.
Hickory Smoked Nuts
My sister and her husband recently visited from Colorado and they brought along some smoked almonds for us to enjoy. They were DELICIOUS! After they left, I texted them to get their recipe and this is it.
Admittedly, we struggled to get the almonds just right (like Craig’s – my bro-in-law). We tried adding other seasonings and it was just too much. We also burnt them and now realize that our smoker must run a little hot. Burnt nuts are no bueno! But I’m happy to say, this version is just right.
Why This Recipe Works:
- SUPER SIMPLE – This 3-ingredient smoked nuts recipe is super simple. You’ll just need a bit of time and patience.
- CRUNCHY AND FLAVORFUL – We love the crunch and the flavor of these nuts. Smoky, a little bit salty, with some nice crunch.
- GREAT SOURCE OF PROTEIN – Nuts are a great source of protein and make a nice mid-day snack. They are also delicious on salads and creamy dips (for texture).
What You’ll Need:
These require just three simple ingredients that you’ll find in your local grocery store. You might want to order some raw almonds if your store doesn’t carry large quantities.
- Almonds – We use raw almonds for this recipe. Don’t use salted or roasted almonds because we’re adding a delicious, smoky flavor during this process.
- Olive Oil – Extra-Virgin olive oil is added during the last hour of smoking.
- Kosher Salt – Use as much kosher salt as you like. We’re adding some during the last hour of smoking and then a little more at the end.
NOTE: We used our Memphis smoker and some hickory pellets. We also filled a smoke tube with pellets for added smokiness. You can use other pellets or even use a regular charcoal grill and add smoky chips.
How to make Smoked Almonds:
Step 1
Prep smoker. Preheat the smoker to 225 degrees F. Add wood chips of your choice.
NOTE: Our smoker runs hot so we had to reduce the temp to 215 degrees in order to avoid them burning. Use your best judgement.
Step 2
Add nuts to pan. Spread the almonds out on a large disposable pan. Smoke for one hour and spritz with water a few times during the hour. Flip nuts and smoke for another hour. Continue spritzing the nuts.
Step 3
Prepare wet mixture. In a large measuring cup, combine the olive oil and kosher salt. Mix well.
Step 4
Add mixture to nuts. Open the smoker and pour the wet mixture over the almonds. Stir well to combine. Close smoker and let smoke for another hour.
Step 5
Remove nuts. Remove the pan from the smoker and add a little more salt (to taste) to the top of the nuts. Stir well.
Step 6
Let cool. Let the nuts cool completely before storing. We add them to a wire rack to help them cool faster.
Storing and Freezing:
- Store the smoked nuts in an airtight container or storage bag. These store well at room temperature for 1-2 weeks.
- Freeze smoked almonds for 2-3 weeks. Make sure you place them in a freezer bag for best results.
Recipe FAQs:
Instead of olive oil, you can use butter for these almonds. You could also add additional seasonings along with the salt. Try smoked paprika, garlic powder, onion powder, and/or ground cumin.
You can use any type of smoker, including electric, charcoal, or pellet smokers. The key is to maintain a consistent low temperature.
Woods like apple, cherry, hickory, and pecan work well for smoking almonds as they impart a pleasant, mild smoky flavor.
Yes, you can use the same method to smoke other nuts like pecans, walnuts, or cashews.
The almonds are done when they have a golden brown color and a smoky aroma. They should be crunchy and flavorful.
Set your smoker to a low temperature, around 225°F or even lower if your smoker runs hot. We actually had to reduce the temp to 215 F.
Other Delicious Nut Recipes:
xoxo ~Sue
Smoked Almonds Recipe
Ingredients
- 2 pounds raw almonds
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon kosher salt
Instructions
- Prep smoker. Preheat the smoker to 225 degrees F. Add wood chips of your choice.NOTE: Our smoker runs hot so we had to reduce the temp to 215 degrees in order to avoid them burning. Use your best judgement.
- Add nuts to pan. Spread the almonds out on a large disposable pan. Smoke for one hour and spritz with water a few times during the hour. Flip nuts and smoke for another hour. Continue spritzing the nuts.
- Prepare wet mixture. In a large measuring cup, combine the olive oil and kosher salt. Mix well.
- Add mixture to nuts. Open the smoker and pour the wet mixture over the almonds. Stir well to combine. Close smoker and let smoke for another hour.
- Remove nuts. Remove the pan from the smoker and add a little more salt (to taste) to the top of the nuts. Stir well.
- Let cool. Let the nuts cool completely before storing. We add them to a wire rack to help them cool faster.
Notes
- Please read all the FAQs (on the blog post) before making this recipe!
- Store the smoked nuts in an airtight container or storage bag. These store well at room temperature for 1-2 weeks.
- Freeze smoked almonds for 2-3 weeks. Make sure you place them in a freezer bag for best results.