Sweet Oak Smoked Almonds

Recipe -
250g     Almonds (with skins)
40g      Salted butter
4 tsp    Granulated sugar
1 tsp    Table salt

Method.
Melt the butter in a pan and remove from heat. Add the almonds coating them with the melted butter thoroughly. Spread the almonds on a baking tray and place in a pre-heated oven (180C / 350F Gas mark 4) for 15 minutes. Remove from the oven and allow to cool for 5 minutes. Transfer the almonds to a sealable container and add the salt and sugar. Seal the container and shake until mixed. Open the container and allow the contents to cool thoroughly. It may be necessary to mix everything together with a spoon as some of the mix can become stuck on the bottom of the container.

The almonds are now ready for smoking. Transfer them onto a baking tray, or if you have one, use a fine wire mesh tray, and place in the coldsmoker. Cold smoke the almonds for 4 hours over oak or beech. Transfer the smoked almonds back to the sealable container and give them another shake. They are now ready to bag up or even eat. These make a sophisticated treat for any occasion.