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Smoked Almonds


1/2 tsp. liquid smoke
2 tsp. water
1 1/2 cup shelled, unblanched almonds
2 tsp. butter or margarine
1/2 tsp. salt (more, if needed)

Mix together liquid smoke and water; pour over almonds and mix to cover all almonds. Place in shallow Pyrex pan, cover and let stand overnight. Next day heat almonds in 300 degrees oven. When they are warm add about 1 teaspoon butter. Toss to coat almonds, adding more butter if necessary. Roast in oven 40 to 45 minutes, stirring frequently. Sprinkle with salt to taste. Cool and store in a covered container.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.