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Categories Christmas Goodies Chuckls' Sweet and Spicy Smoked Almonds with Dried Smoked Apricots
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Chuckls' Sweet and Spicy Smoked Almonds with Dried Smoked Apricots
Description:

I've been working for some time on perfecting my smoked almond recipe and techniques. I'd like to present now my "Chuckls' Sweet and Spicy Smoked Almonds" recipe for the Big Green Egg. Note that my objective was to keep a bit of fire in the product, develop a technique that allows the coarse-grained kosher salt and turbinado sugar to stick, and, of course, imparts that wonderful BGE-smoked flavor.

You'll be amazed at the flavor these almonds have. The dried apricots really soak up the marindade & after smoking them they pack quite a punch!

Ingredients:1/3 Cup soy sauce
2 Tbs maple syrup (or substitute 1 tbsp blackstrap molassas)
1 tsp Tabasco sauce (leave out for not so hot)
1 Tbs chile sauce (sambal oleck or the Vietnamese Rooster brand)
2 tsp Worcestershire sauce
1 lb natural (raw) almonds
6 dried apricots, cut with kitchen sissors to almond size
1 ˝ Tbs kosher salt
1 ˝ Tbs turbinado sugar 
Instructions:

Whisk together the marinade (first five ingredients). Add the almonds and apricots. Let sit for 2-3 hours, stirring to recoat the ingredients occasionally. Actually, if you are in a hurry, 20 minutes will do it.

Mix the sprinkles (salt and sugar) together in a small dish. Separate the almonds from the marinade, saving the marinade. Put the almonds in a perforated veggie wok sprayed with Pam. Prepare your Egg for indirect at 300 deg or a bit less (I use a pizza stone). Add some hickory chunks or your favorite mild smoke, then cover your pizza stone with aluminum foil. Put the wok in the egg, spaced up off the pizza stone with some firebrick. Sprinkle with a bit of the sugar/salt mixture.

Let smoke for 10-15 minutes, then here's the secret... Open the egg, stir the almonds around with a wooden spoon, and baste with some of the remaining marinade. Sprinkle on more of the sugar/salt mixture. Repeat every 15-20 minutes until the marinade is gone, and so are the sprinkles. The secret is to keep basting with the marinade until it's gone. This technique will develop a nice coating on the almonds that will hold the sprinkles really well.

Cook time is an hour and a quarter to an hour and a half. Be sure to keep a close eye on the almonds during the last part of the cook, and stir often. Don't let them burn!

Notes:
Number Of Servings:Source:
Vegetarian:YesTime To Prepare:
Date:Mon 12 Dec 2005 01:45:13 UTCViewed:2266 times
Author:chucklsEmail:
Rating:5,00 (4 votes)

recipe rating
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AuthorComment
Essex CountyComment added on: Mon 12 Dec 2005 21:16:10 UTC
I made these last year and they were fantastic! We gave them to friends who also loved them. They're a little sticky and very crunchy. The little apricot pieces are great too.
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