250g Almonds (with skins)
40g Salted butter
4 tsp Granulated sugar
1 tsp Table salt
Spread the almonds on a baking tray and place them in a pre-heated oven (180C / 350F Gas mark 4) for 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).
Melt the butter in a pan and remove it from the heat as soon as it has melted completely. Add the almonds coating them with the butter thoroughly Add the salt and sugar mix. Stir this mixture into the almonds until they are completely covered in the mix.
The almonds are now ready for smoking. Transfer them onto a baking tray, or if you have one, use a fine wire mesh tray or a metal vegetable steamer, and place in the coldsmoker.
Cold smoke the almonds for 4 hours over oak wood or beech wood . If hot smoking the almonds place them in a foil basket or perforated tray and hotsmoke for 5 minutes. Transfer the smoked almonds 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 or when nicely bagged up they make a special foodie gift.