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Grill Smoked Almonds Beat The Canned Stuff Hands Down

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salted smoked almonds

The perfect snack anytime, anywhere

Smoked almonds have never tasted this good! Say goodbye to canned smoked almonds forever and hello to fresh, delicious nuts smoked at home on the grill. Be sure to visit our “how-to” post on party nuts here to learn more about grill roasted nuts including the best tools for grilling the nuts, suggested ingredients for customizing this and other recipes and so much more!

Grilled Smoked Almonds Recipe


salted smoked almonds
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.98 from 39 votes
After you taste these simple smoked salted almonds, you'll never buy the commercial stuff again.

Course:
Appetizer
,
Side Dish
,
Snack
Cuisine:
American

Makes:

Servings: 1 pound

Takes:

Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours

Ingredients

Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

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. Take them off, spread the out in a pan and let them cool and harden thoroughly for about 2 hours.
  • Serve. Once cooled, serve the smoked almonds immediately or store in an airtight container.

Related articles

Published On: 9/20/2018 Last Modified: 9/21/2022

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  • Meathead, BBQ Hall of Famer - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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