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Mix well. Heat a medium skillet over medium heat and add the almonds, tossing them often to toast gently. After 2-3 minutes of toasting, remove the almonds from the skillet and set aside. Add the butter to the skillet, whisking until melted. Add the combined seasoning, whisking to combine the seasonings and butter.
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Next, beat the eggs to stiff peaks. Add the almonds on top of the egg whites. Pour the melted butter on top, and stir until the almonds are coated. Then make the cinnamon sugar and coat the almonds with it. Spray a baking sheet with nonstick spray and evenly spread the almonds on it. Finally, smoke the almonds for 1 ½ hour.
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Preheat oven to 300°F. In a small bowl, combine the liquid smoke and water. Place unblanched, unsalted almonds in a bowl, and pour the Liquid Smoke/water mixture over them. Stir well, to fully coat. Once covered with smoky flavoring, add vegetable oil. Stir again, to fully cover almonds with oil.
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Preheat oven to 300 degrees. Line a cookie sheet with a Silpat mat or parchment paper. Combine dry ingredients (minus almonds) in a bowl. Set aside. In a separate bowl, whisk together water and egg white. Add in Worcestershire sauce and tobasco, stir to combine. Add in dry mixture and stir to incorporate.
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Steps. 1. When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes. 300 ˚F / 149 ˚C. 2. Line a rimmed baking sheet with foil or parchment paper. 3. In a medium bowl, combine the almonds and 1 tablespoon of olive oil and stir until the nuts are coated. Add more oil if needed.
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Method. Fire up. Preheat your grill/smoker to 225°F (107°C) in the indirect zone. Prep. Soak the nuts in water for 10 minutes and then drain. Sprinkle with the salt and stir. Cook. Place on an oiled grill topper and smoke for 30 minutes, stirring and flipping after 15 minutes.
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In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool.
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Pour cooking oil over almonds in bowl. Toss to coat well. Spread on ungreased baking sheet. Bake in 275 degree oven for 45 minutes. Remove from oven. Pour nuts into medium bowl. Sprinkle with liquid smoke. Toss to coat well. Mix flour and salt in cup.
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Preheat: Heat the smoker to 250°F. 1st smoke: Spread the almonds out on a rimmed sheet pan and smoke them for one hour. Season: Combine the melted butter with the spices and drizzle the mixture over the almonds. Stir them to coat them evenly. 2nd smoke: Leave the seasoned almonds in the smoker for 30 minutes.
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Give those almonds a good rinse under cold water to wash away any dirt or debris. Then, lay 'em out on a clean kitchen towel or some paper towels and pat them dry. You don't want any excess moisture during the smoking process - unless you're trying to create almond soup, and that's a whole different ball game.
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Instructions. Preheat smoker to 225 degrees Fahrenheit using cherry, apple or oak. Place almonds in an open dish and place into the smoker for one hour. Stir after the first hour and continue smoking one more hour. After two hours of smoking, mix the olive oil and salt with the almonds in the same dish and stir.
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Instructions. Lite a smoke tube, filled with hickory pellets. Place the almonds in a foil pan or on a cooling rack and place in the smoker. Let smoke for 2 hours. If almonds are layered, stir half way through to move the bottom almonds up to the top. Remove after 2 hours and serve.
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Add almonds to a baking dish or sheet pan and place it on the smoker. Smoke the almonds for 1 1/2 hours, stirring at the 45-minute mark. Once the almonds have smoked for 1 1/2 hours, remove the baking dish from the smoker. Classic salted: Add the olive oil or bacon grease to the baking pan, toss to coat all the almonds, then sprinkle with the.
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Step 2. COMBINE all the ingredients in a 9 x 13-inch baking pan or on a rimmed baking sheet. Toss until the nuts are well coated with the oil and seasonings. Spread the nuts in a single layer.
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Preheat. Preheat your smoker to 225 degrees F using a mild wood like maple, pecan, or alder. Make the egg mixture. In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons of vanilla extract. Make the cinnamon sugar mixture. In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg.
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Mix 1 tsp. Liquid Smoke and 2 tsp. water in a small bowl or cup. To give the nuts a spicier kick, add cayenne pepper or hot sauce. Pour over the almonds. Stir the almonds, making sure the nuts are evenly coated. Alternately, you can seal the container with the lid and shake. Let stand covered overnight. Preheat the oven to 300 degrees Fahrenheit.
