Smoked Almonds

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!

5 from 4 votes

Prep Time 5

Cook Time 2 30

Total Time 2 35

Ingredients

Classic Salted Roasted Almonds:

2 cups raw almonds
1 tablespoon bacon grease or olive oil
½ tablespoon kosher salt

Sweet + Spiced Roasted Almonds:

2 cups raw almonds
1 egg white
1 to 2 teaspoons sriracha
2 tablespoons white sugar
½ tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Instructions

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 2 cups raw 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 1 tablespoon bacon grease or olive oil to the baking pan, toss to coat all the almonds, then sprinkle with the ½ tablespoon kosher salt.
Sweet + Spicy: Whisk 1 egg white in a medium-sized bowl until frothy, whisk in 1 to 2 teaspoons sriracha and 2 tablespoons white sugar, then whisk in the ½ tablespoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. 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.

Notes

Storage:

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!