smoked almonds

[Bodork]

Next time you are doing a little smoking and have some extra room try this:
 Melt some butter in a frying pan and add a pound or two of natural almonds. I use about 2 Tablespoons of butter per pound of almonds. Gently toss the almonds until they are evenly coated. Sprinkle liberally with popcorn salt to taste.
Put them on the smoker for about three hours. Keep them on the cool end of the smoker away from the direct heat. I have one of those teflon grilling pans with holes in it but I suppose any pan or cookie sheet would do. Just toss them every once in a while.
 They'll firm up when they cool a while.
 I have also added jalepeno salt for a little spice.
 If you like a sweet taste, drizzle honey on the almonds when you smoke them.
 This makes a very tasty snack. Mike

[bretto]

Great idea Mike. Last time I smoked after I took the meat off I through some English Walnuts on while the smoker was cooking down. I dusted them with Cinnamon and Sugar when I took them off.

I thought they turned out pretty good. Wish I would of had some of that Jalapeno salt. Any recipe to make it?