Ease of Preparation: Easy
Yields: 8 servings
Ingredients
2 egg whites
2 cups whole blanched almonds (500 ml)
½ cup brown sugar (125 ml)
1 ½ teaspoons ground cinnamon (7.5 ml)
1 teaspoon chilli powder (5ml)
1 teaspoon cumin (5ml)
1/8 teaspoon salt (.5 ml)
1 teaspoon cayenne(5ml)
1 tablespoon of salted butter, melted (15 ml)
3 cups hickory or mesquite wood chips
Method
Place on 1 cup of wood chips into a bowl of water to soak for 1 hour minutes.
Pour egg whites into a bowl and whisk until frothy. Add almonds and toss until they are coated. Drain the excess egg white for the almonds and set aside.
In a medium bowl combine brown sugar, cinnamon, salt and cayenne. Mix well. Add almonds to the dry mix and toss until they are completely coated. Place the almonds on a cookie sheet.
Prepare the barbecue for smoking. Preheat the barbecue to low heat. In a pie tin, mix one cup wet wood chips with 2 cups dry wood chips. Place the pie tin directly over the heat source and wait for smoke.
Place the tray of almonds on the grill and allow to smoke for 30 minutes (until they are golden brown), turning them halfway through.
When finished brush the almonds with melted butter. Let cool before serving.
