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Smoked Almonds

Beloved and I are leaving at noon today, heading to Wisconsin for his family reunion.  We’re looking forward to it, especially the drive, since we love to road trip and the weather is knock-your-eyes out gorgeous today.  However, I can’t be sure if I’ll have time or internet access while we’re gone, so I may not post again or get around to reading blogs until our return Sunday night.  Also, today is the last day of the month; my NaBloPoMo obligation is over and the thought of a break is rather welcome.

But we’ll see.

We’ll be stopping in Chicago overnight, and I made reservations at Roy Yamaguchi’s restaurant for dinner.  Why Roy’s?  Well, we love the place, for one.  For another, it won’t require us to A) dress as if we’re attending Princess Diana’s wedding and 2) take a second mortgage out on the house.  Seriously – Google “fine dining in Chicago”; the prices you’ll see will make your eyes hemorrhage.   You know me – I love good food and am willing to pay for it, but $200?  Per person? At those kinds of prices, I’ll worship it from afar, thank you very much.

Anyhoo.  Another easy recipe today, especially if you like to grill/smoke/barbecue (or, in Beloved’s case, all three).  The instructions for this require simple, indirect heat on your grill, but we put them in the smoker with the brisket this weekend and they were just fine.  In fact, we’ve had to restrain ourselves from eating them all so we’d have some road trip snack food for today (Chicago is a six hour drive from our house).

Have a lovely day, y’all.

Smoked Almonds

Smoked Almonds

makes..a lot

1 pound natural (raw) almonds

1 1/2 tablespoons of your favorite hot sauce

2 teaspoons of your favorite barbecue rub

Set up the grill for indirect grilling.

Toss together all the ingredients until the nuts are well coated with the hot sauce and rub, then pour into a disposable aluminum pan (at least 9″ square) in an even layer.  Cover and smoke until the nuts are crisp, about 3 hours.

Cool completely.  Store in an airtight container if you have any leftover to store.

Printable version (requires Adobe Reader)

Smoked Almonds on Foodista


8 comments

Stacy says:

Need to mark this idea for later, when we get a grill/smoker that will allow us to try this! Thanks for sharing.

I love the simplicity of the recipe. I think that if I used my chipotle tabasco sauce, then smoked them, it would give adouble wammy of smoky flavor. Not bad in my books.

I almost expected to hear that you had done this in your oven, given your recent troubles. I am glad that everything worked out about that. Expect to see this recipe on an Internet Tasting this weekend.

Michele says:

Yum!

Have a great trip. I probably don’t have to say; “bring back pics”.

Due to the fact that I already paid too much for homemade hummus, and the fact that I don’t have a grill or a smoker, I think I will buy these babies pre-made. :-)

LPC says:

We’ve got a Roy’s in SF. Only caution, make sure they don’t make everything too sweet, right:).?

Mama Badger says:

Oh, and there you go again with the TMI. Yesterday it was walking around in the buff, today you’re putting up pictures of Beloved’s nuts. You’re just letting it all out there, huh? ;)

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