I smoked some almonds recently, using a recipe from the America’s Test Kitchen - the original recipe is available on the WGBH website
I made a batch in my oven several months ago, and they were great, so I wanted to try adding a smoky flavor, so I fired up the Big Green Egg, and added some hickory chips.
But, something went wrong. Although they were okay, they weren’t great, and the smoke flavor was missing, even though I smoked for almost an hour at 300 degrees F.
More experiments are needed. The crunchy and spicy crust is good, but there’s no smoky flavor – – I will try lowering the heat to 200 degrees and smoke them longer next time.