On Nine to Noon, Almond growers, Gill Smith and Graham Farnell's recipe for Smoked Almonds
8 cups almonds 2tsp salt 2Tbsp almond oil
Dry roast almonds in oven at 160 degrees Celsius to your taste (check after 20 minutes)
Put salt and oil in mixing bowl and toss the almonds until well coated.
Put onto trays in an electric smoker (we use hickory chips) for 15 to 20 minutes.