I’ve made this recipe many a time, and they are always delcious! You can find liquid smoke and smoked salt online at various shops. I keep a generous supply on hand, as these are addictive, and “stink einfach” (dead easy) to make! I just ran out (they evaporated, honest), so I’ll be making these again this week! My mouth is watering just thinking about it…
2 C. unblanched almonds
½ C. liquid smoke
Smoked salt – amount to taste – experiment, and add more while the almonds are warm
Soak almonds in liquid smoke for 20 minutes. Drain well. Spread almonds on a baking sheet and toast in a very slow oven, 250°F (120°C), until crisp (about one hour). While nuts are hot and still a bit damp, salt to taste. Drain on paper towels. Makes 1 pint smoked nuts. These keep well stored in tightly covered jar.