Smoked Almonds Recipe

• 1 1/2 cups raw, skin-on almonds
• 2 cups hickory wood chips
• 8 quarts lump charcoal, plus more as needed
• 2 teaspoons canola or olive oil
• 1/4 teaspoon fine salt, plus more as needed
• 1/8 teaspoon granulated sugar, plus more as needed

1. Using a sharp knife, punch holes in the bottom of the square aluminum pan.
2. Add almonds and spread in a single layer.
3. Soak the wood chips in a bucket of water for at least 15 minutes.
4. Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.
5. Use tongs to stack the lit coals on the pile.
6. Top the lit charcoal with the remaining 1 cup drained, damp wood chips.
7. Set the empty chimney aside.
8. Place the cooking grate back on the grill.
9. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low).
10. Set an oven thermometer in one of the grill lids vent holes or on the cooking grate near the edge of the grill and opposite the charcoal.
11. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents.
12. (If smoke is not coming out, check your fire to make sure it is lit.
13. If its not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.)
14. Let the grill heat until it reaches at least 250 degrees F, about 15 minutes.
15. Place the aluminum pan of almonds on the cooking grate but not over the lit charcoal.
16. Cook, covered, making sure the grill lids vent is over the almonds (not the fire), until the nuts are smoky and toasted, about 30 to 45 minutes.
17. Shake the pan of almonds halfway through the cooking time.
18. Also, occasionally check the grill temperature.
19. It should be between 250 degrees F and 300 degrees F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half.
20. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
21. Transfer the almonds to a bowl and toss with oil, salt, and sugar.
22. Taste and season with more salt and sugar as needed.

almonds, hickory wood chips, lump charcoal, olive oil, salt, sugar

Taken from www.chowhound.com/recipes/smoked-almonds-28489 (may not work)