Like the big kid on the see saw…
Smoked almonds are a fantastic snack. When done right, they go down like the big kid on a see-saw. I know both sides of that simile personally…… Anywho, almonds are a great source of healthy fats with a bit of protein and are a staple of my diet. These also make a killer gift or a party snack.
Smokin…
I firmly believe almost everything is better cooked over fire and the combination of sweet, earthy and spicy flavors of this recipe really pop and are accentuated by the light smoke. For smokers, use whatever you like. I used my Green Mountain Grills pellet smoker with an Amaze’N smoker tray. I prefer oak and/or pecan but you can use whatever wood floats your boat.
Finally got it right
I have tried smoking and roasting almonds using various recipes before with little success. The spices didn’t stick, I overcooked them… you know, the usual pitfalls. I’ve made this recipe more than a few times now and it has been a home run every time.
One caveat: These get sticky! I saw a similar recipe and folks were dinging the process for being too sticky. My response, deal with it. I included steps in the recipe to handle that, and I’m telling you, I’m really proud of the spice mix and the way these turned out. I hope you are too!
Tweak it up!
If you want less spice, back off on the cayenne and chipotle. But if you like a little heat I encourage you to try this mix. Not too spicy, and you really get the subtle earthiness of the cumin and cinnamon.
If you want to pursue another flavor profile, go for it!! The almonds are a blank canvas and using the egg whites really helps adhere the spices
Get creative and get cooking!
Cinnamon Chipotle Smoked Almonds
Equipment
- Smoker
Ingredients
- 2 lb Raw unsalted almonds
- 4 tbsp egg white
- 1 tbsp water
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 1 tbsp kosher salt
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp cumin
- 2 tsp cayenne pepper
- 2 tsp chipotle powder
Instructions
- Preheat your smoker to 300 degrees. If you are using a smoker tube or smoke tray as well, light the pellets and get them rolling.
- Add all the spices to a bowl and whisk well, making sure to break up the brown sugar clumps
- Add the egg white and water to a large bowl. Whisk until frothy. You don’t need a merengue here, just well whisked.
- Add the almonds and mix until fully coated.
- Add the spice mix to the bowl and stir until coated
- Line a sheet pan with foil and spray with cooking spray.
- Pour the almonds onto the sheet pan in an even layer
- Add the sheet pan to the smoker and cook for 30-45 minutes, stirring every 10 minutes or so. You will know they are done when the liquid has cooked and the almonds start to get really sticky. Taste one to make sure.
- Remove from the grill and set aside to cool a bit.
- Spread out parchment paper on your counter, in a sheet pan if you have one that is large enough.
- After 5 minutes or so, pour the almonds on the parchment paper and spread out. This will help you separate them and keep from getting big clumps.
- Once cooled, break apart any clumps and store in a sealed container.
