Serves: 16
Total Calories: 150
Dissolve kosher salt in boiling hot water (you'll not be able to dissolve it all) and cool to room temp. Put almonds in container that will hold the almonds, and all the salt water with a tight fitting lid and pour salt water over almonds, making sure to get all the undissolved salt that is left in to the container. Cover tightly, let sit 3 to 4 hours shaking occasionally. Strain, spread almonds and salt out on paper towels and let dry while heating smoker. Cover the cooking rack with aluminum foil, punch lots of little holes for the smoke to penetrate through. Spread almonds and salt evenly on rack. Smoke for 3 hours using hickory preferred at 250°F. Stir about halfway through. Remove from smoker spread them out to let them cool. You'll hear them making some cracking noises. Once they're cool, gently brush as much excess salt off of them as you want. Store in airtight container if they last that long. You can save and use the excess salt, it's smoked!
This Smoked Almonds recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.
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