Smoked Almonds with Rosemary Salt
Raw almonds are seasoned with aromatic rosemary salt and olive oil, then hot-smoked. Beech wood gives the almonds a mild, nutty smoke flavor that pairs perfectly with the rosemary. This savory finger food is excellent as a snack, for cheese boards, or as a gift idea.
Ingredients(for 1 kg)
Instructions
Seasoning
15 minutesCrush rosemary and sea salt in a mortar until an aromatic rosemary salt forms. In a bowl, mix almonds with olive oil, rosemary salt, garlic powder, and black pepper, then let rest for 15 minutes.
Smoking
1-1.5 hoursPreheat smoker to 120-130 °C and add beech wood chips. Spread almonds in a single layer on a wire rack or parchment paper. Smoke for 1 to 1.5 hours, turning every 20-25 minutes to ensure even smoking.
Cooling and Storage
15 minutesRemove smoked almonds from the smoker and let them cool completely at room temperature. Once cooled, store in an airtight jar or bag. Shelf life: up to 2 weeks at room temperature.
Pro Tip
Crush fresh rosemary with coarse sea salt in a mortar to release the full aroma. Dried rosemary works too, but is less intense.
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