Smoked almonds, two ways. Sweet and spicy or classic salted. This easy Traeger / pellet grill recipe will have you coming back for more!
One of the things I love the most about our Traeger is the creativity it inspires in me. I'm constantly thinking of recipes that use the oven that can be improved by smoking.
We've smoked bacon wrapped Oreos, Cheez It's, Chex Mix, peach jam, salsa, cake, salt, pumpkin seeds, and those are just the recipes I've photographed and blogged along the way! Someone may need to host an intervention.
I mean, it's snowing and blowing today, and after 10 minutes of firing up, my Traeger is still only 30 degrees inside, but I cannot stop myself. I wear pellet smoke like perfume!!
This smoked almonds recipe is dedicated to creativity.
Smoked almonds tips + tricks
No. 1 --> I've included two flavors of smoked almonds in this recipe. The classic salted smoky almond and my signature sweet + spicy smoky almond.
No. 2 --> If you're planning on making the sweet and spicy almonds, it's a good idea to pre-measure and cut a piece of parchment paper for your baking dish, that way you won't be fiddling with it when the pan is hot!
No. 3 --> The sound of bacon grease may turn you off, but I try to use that as cooking oil where ever I can! Bacon grease has a depth of flavor that olive oil can't match! Home smoked bacon gives the best grease!
Classic Smoked Almonds:
Sweet + Spicy Smoked Almonds:
How to make smoked almonds
- Start by preheating your pellet grill to 225f. If making sweet and spicy almonds, measure and cut a piece of parchment paper to fit inside your baking dish and set aside for use later.
- Meanwhile, measure out almonds and pour them into a baking dish or onto a cookie sheet. I used 2 9x13 baking dishes because they fit side by side on the middle rack of my Timberline.
- Smoke the almonds in the baking dish for 1.5 hours, stirring them once around the 45-minute mark.
- After 1.5 hours take the baking dishes off of the smoker and mix in the desired flavor. If you're making classic salted smoked almonds, simply add the olive oil or bacon grease to the baking pan with 1/2 tablespoon of kosher salt and toss to coat. If you're going with the sweet and spicy almonds, then whisk the egg white in a medium-sized bowl until frothy, then add all the spices and sriracha to the egg white. Pour the almonds into the bowl with the whisked egg white, toss to coat, then strain the almonds before returning to the parchment paper-lined baking dish.
- Return the almonds to the smoker and smoke one more hour at 225f.
- This is the hard part; allow the almonds to cool completely to room temperature before serving.
Store your delicious smoked almonds in an airtight jar at room temperature for up to 2 weeks. I have serious doubts that they'll last that long.
Smoker - I have and love a Traeger Timberline 1300. I highly recommend this smoker if it fits in your budget. If you're just dipping your feet into the smoker world, Traeger has some awesome options for you.
Smoked recipes you'll love
LOVE THIS RECIPE?
📖 Printable Recipe
Smoked almonds need no introduction, they are crunchy, smoky, and 100% delicious. Use my classic salted almonds recipe or change things up with the sweet + spiced version! You'll wanna fire up the pellet grill for these!
Classic Salted Roasted Almonds:
- 2 cups raw almonds
- 1 tablespoon bacon grease or olive oil
- 1/2 tablespoon kosher salt
Sweet + Spiced Roasted Almonds:
- 2 cups raw almonds
- 1 egg white
- 1 -2 teaspoons sriracha
- 2 tablespoons white sugar
- 1/2 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Preheat pellet grill to 225f. If doing sweet and spicy almonds, cut a piece of parchment paper to fit the bottom of your baking dish, then set aside.
- Add almonds to a baking dish or sheet pan and place it on the smoker. Smoke the almonds for 1 1/2 hours, stirring at the 45-minute mark.
- Once the almonds have smoked for 1 1/2 hours, remove the baking dish from the smoker.
Classic salted: Add the olive oil or bacon grease to the baking pan, toss to coat all the almonds, then sprinkle with the kosher salt.
Sweet + Spicy: Whisk the egg white in a medium-sized bowl until frothy, whisk in the sriracha and sugar, then whisk in the salt and remaining spices. Transfer the almonds from the baking dish to the bowl and toss to coat. Place the parchment paper from step 1 onto the baking dish, then, using a slotted spoon, transfer the almonds from the liquid to the baking dish.
- Return the almonds to the smoker for another hour at 225f. Give them a quick stir around the 30-minute mark.
- Remove almonds from the smoker, pour onto a piece of paper towel or a wire mesh cooling rack to cool to room temperature before serving.
These smoked almonds will keep at room temperature in an airtight bag or container for up to 2 weeks.
Increase batch size:
Absolutely, this recipe can be doubled or more!
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Stainless Steel Whisk
Stainless Steel Mixing Bowls
Huy Fong Sriracha
Classic Olive Oil
Traeger Apple Hardwood Pellets
PaperChef Culinary Parchment Paper
Happy Belly Paprika
Organic Garlic Powder
Domino Sugar, Granulated
Baking and Cooling Rack
Non-Stick Mega Large Cookie Pan / Baking Sheet
9x13" Glass Baking Dish
Morton Coarse Kosher Salt
Traeger Timberline 1300 WiFi Pellet Grill
Serving Size:1/8 cup
Amount Per Serving: Calories: 183Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 1mgSodium: 419mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 6g