Smoked Almonds Recipe
Make Smoked Almonds Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked almonds
Method
Smoked almonds
Prepare the brine/coating
In a medium mixing bowl combine the water, kosher salt, brown sugar, and liquid smoke (if using). Stir until dissolved. Add the extra-virgin olive oil and whisk briefly to create a thin emulsion. Add the smoked paprika, granulated garlic, and black pepper; stir to form a loose paste.
Coat the almonds
Add the raw almonds to the bowl and toss thoroughly with a flexible spatula or your hands until every almond is evenly coated with the seasoned mixture. Let the almonds sit for 10 minutes to absorb flavors — they will look slightly glossy from the oil.
Prepare the smoker (or oven)
If using a smoker: preheat to 225°F (105°C) and load with your choice of wood (hickory, pecan, or apple work well) for a mild to medium smoke. If using a stovetop smoke method: set up a small stovetop smoker or use a wok with a foil-lined bowl and smoking chips. If using the oven for a smoke-adjacent result: preheat oven to 300°F (150°C) and plan to add 1/4 to 1/2 teaspoon liquid smoke in the coating (skip added wood smoke).
Smoke and dry
Spread the coated almonds in a single layer on a perforated tray, a wire rack set over a sheet pan, or on a smoker tray. Place in the preheated smoker and smoke at 225°F (105°C) for 45–60 minutes, stirring or shaking the tray every 15 minutes for even exposure. The almonds should dry, develop a golden-brown color, and pick up smoke aroma. If using the oven, bake at 300°F (150°C) for 20–25 minutes, stirring once halfway through — note oven lacks true smoke flavor unless liquid smoke was used in coating.
Finish and cool
Remove almonds from heat when they are crisp and dry to the touch (they will crisp more as they cool). Immediately sprinkle a light extra pinch (about 1/4 tsp) of kosher salt if desired and toss to distribute. Transfer almonds to a cool sheet of parchment or a shallow bowl and spread into a single layer to cool completely (about 20–30 minutes).
Store
Once fully cooled, store the smoked almonds in an airtight container at room temperature for up to 2 weeks. For longer storage keep in the refrigerator for up to 2 months or freeze for up to 6 months.