Worked out a single step version of this. For many nuts generally:
1. Wet only no soak, drain (note almonds seem fine without a soak).
2. Apply ~1 Tablespoon of kosher salt/lb of nuts (to taste of course, you’ll have to do a round to get the salt level where you want it)
3. Apply your non-salt seasonings.
4. Smoke roast or oven roast at 300F for 40 minutes, but stir and mix every 10 minutes. Check after the first three 10 minute rounds.
5. Sometimes you may need an additional 5-10 minutes. (Especially if larger, more moist, or if something like butter is included in step 3)
Almonds and pecans seem to work well at 40 minutes, cashews sometimes need the extra 5 minutes. Best way to tell is cook until there are just a couple burnt ones, then get them out of there and onto a sheet pan to cool (trash the couple burnt coal-mine canaries).
Gets them crispy to my to my liking anyway. Smoking at 225 works but requires additional cooking step to crisp them.
1. Wet only no soak, drain (note almonds seem fine without a soak).
2. Apply ~1 Tablespoon of kosher salt/lb of nuts (to taste of course, you’ll have to do a round to get the salt level where you want it)
3. Apply your non-salt seasonings.
4. Smoke roast or oven roast at 300F for 40 minutes, but stir and mix every 10 minutes. Check after the first three 10 minute rounds.
5. Sometimes you may need an additional 5-10 minutes. (Especially if larger, more moist, or if something like butter is included in step 3)
Almonds and pecans seem to work well at 40 minutes, cashews sometimes need the extra 5 minutes. Best way to tell is cook until there are just a couple burnt ones, then get them out of there and onto a sheet pan to cool (trash the couple burnt coal-mine canaries).
Gets them crispy to my to my liking anyway. Smoking at 225 works but requires additional cooking step to crisp them.
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