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SMOKED ALMONDS AND CASHEWS

Recipe -

250g Almonds (with skins)
40g Salted butter
4 tsp Granulated sugar
1 tsp Table salt

250g Cashew Nuts (unroasted)
40g Salted butter
4 tsp Granulated sugar
1 tsp Table salt

Method.

Spread the almonds on a baking tray and place them in a pre-heated oven (180C/350F Gas mark 4) for 10 to 12 minutes. Remove them from the oven when they are nicely roasted. (keep an eye on them as roasitg almonds can turn very quickly from being just right to burnt in just a few seconds). We roast our almonds at the same time as the cashew nuts as it's easier to see when the cashews are roasted.

Melt the butter in a pan and remove the heat from the pan as soon as all the butter has melted. Add the almonds/cashews to the pan coating them with the butter thoroughly. Add the salt and sugar mix. Stir this mixture into the almonds or cashews until they are completely covered in the mix. The almonds or cashews are now ready for smoking. 

Smoking.

Cold Smoking - Transfer the nuts onto a baking tray, or if you have one, use a fine wire mesh tray or a metal vegetable steamer, and place this in the top of your coldsmoker.

Cold smoke the almonds or cashews for 4 hours over oak wood or beech wood . and thats it.

Hot Smoking - If hot smoking the almonds or cashews, place them in a foil basket or perforated tray and hot smoke for 5 minutes. Just enough to apply a little intense smoke to the nuts without further cooking them. Once cooled, transfer the smoked almonds or smoked cashews to a sealable container and give them another shake. They are now ready to bag up or eat. These wonderful smokey treats make a sophisticated and popular treat for any occasion. If you prefer, you can bag them in cellophane bags to make a really special foodie gift.

 

Coldsmoking | Hot smoking | The Smoking Process | Wood Smoke | Preservation | Smoked Salmon | Smoked Almonds | Choosing Wood | Cured Meat