STOVE TOP SMOKER IN-FLIGHT ALMONDS
Inspired by-but much better than-the little foil pack of almonds that now constitute an inflight meal, these crunchy, smoky almonds are absolutely addictive. They are much better the next day, or would be if there were any left. Start with the sugar, salt and cayenne amounts and fine tune the sweet-salty-spicy ratio as you go. I list hickory wood chips but as always, follow your whim. As for peeled vs unpeeled almonds, the choice is yours. The seasonings stick better to unpeeled almonds, but not everyone likes the slightly bitter flavor of unpeeled almonds. I do. From the cookbook, "Smokin" Makes about 2 cups
Provided by TxGriffLover
Categories Lunch/Snacks
Time 25m
Yield 2 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss the almonds together with the oil in a large bowl until coated. Sprinkle the sugar, salt, and cayenne over them while tossing until the nuts are evenly coated. Spread the seasoned almonds in an even layer over the bottom of a perforated 8 x 11 inch aluminum foil pan.
- Set up the smoker using the wood chips and smoke the almonds until the nuts are toasted and the coating is glossy, about 14 minutes. Remove from the heat and cool them completely.
- The nuts can be stored in an airtight container for up to 5 days. Serve them at room temperature or warm them in a 250ºF oven for 5 minutes before serving.
Nutrition Facts : Calories 425.8, Fat 37.3, SaturatedFat 2.9, Sodium 582.1, Carbohydrate 14.8, Fiber 8.4, Sugar 4, Protein 15.2
HOW TO USE A STOVE-TOP SMOKER
Provided by Food Network
Number Of Ingredients 0
Steps:
- Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
- Make sure the smoker parts are clean and dry before you start.
- Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
- Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
- Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
- Be sure to leave space between items on the rack and between the food and the sides of the smoker.
- Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
- When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
- Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
- When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.
HOMEMADE SMOKED ALMONDS
Mom passed this recipe on to me- much to my husband's delight! We like to take the flavorful nuts to all sorts of gatherings, from fancy holiday affairs to casual luncheons.
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- 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. Store in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 25g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein.
OVEN-SMOKED ALMONDS
Make and share this Oven-Smoked Almonds recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300°.
- Combine all the ingredients in a 13 x 9 inch baking pan or rimmed baking sheet.
- Toss until the nuts are well coated with the oil and seasonings.
- Spread the nuts in a single layer.
- Bake for 25-30 minutes, until the nuts are fragrant and toasted (stay close to the oven during the final 10 minutes or roasting--the toasty fragrance will let you know when they are ready).
- Cool the nuts and store them in a tightly covered container.
Nutrition Facts : Calories 883.5, Fat 79.7, SaturatedFat 6.7, Sodium 467.8, Carbohydrate 26.6, Fiber 16.3, Sugar 6.8, Protein 30.5
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