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As for brining, I only brine Almonds. The other nuts seem to have enough oils to keep them from drying out.

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Or as a topping like this  Smoked Brie Wheel.

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Ingredients

• Pistachios
• Lime Juice
• Fresh Crushed Sea Salt, Coarse

Type of Wood

• Maple

Smoke time

• 2 hours @ 150 to 200 degrees

Approach

1. Load a paper plate of the pistachios, enough that you can hand mix.
2. Then drizzle a liberal amount of lime juice over the nuts on the plate, and hand mix to coat all the nuts.
3. Load another paper plate with the fresh coarse sea salt.
4. Using your hands, move the nuts from the juice plate to the salt place and mix with your hands.
5. Once you’re happy with the salt distribution, move the nuts to a Jerky Rack (Jerky Racks work best due to the smaller grid size) if not, use a screen on the regular racks to reduce fall out.
6. Then, put the nuts in the smoker and start smoke and temp build up (Try this with a un-warmed smoker first, ramping up to temp so you don’t over-roast the nuts) to your target temp.
7. Let them sit for 2 days, then enjoy.

BTW, this works great with almonds as well.

Johnny @ Marylnd (DelMarVa to be exact)

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Ingredients

• 500 ml (2 c) plain uncooked peanuts
• 125 ml (1/2 c) hot pepper sauce
• peanut oil
• salt to taste

Preparation

1. Combine peanuts with hot sauce in a small bowl
2. Let stand for about 30 minutes.
3. Thickly coat a 23 cm x 33 cm (9″ x 13″) glass or ceramic baking dish with peanut oil.
4. dd the peanuts, stir and spread to a single layer.
5. Sprinkle with salt.

Smoking Method

1. Preheat the Bradley Smoker to around 95°C (200°F).
2. Place baking dish with peanuts on the top rack of the smoker and using Mesquite flavour bisquettes smoke/roast until peanuts are browned and dry – approximately 50 to 60 minutes.
3. Transfer peanuts to absorbent paper to cool.
4. Serve immediately or keep in a covered jar for several days.

The post Smoked Peanuts Recipe appeared first on Bradley Smokers North America.

• 1 kg (2 lb) whole almonds
• 500 ml (2 c) kosher salt
• 1 to 1.2 l (4 to 5 c) warm water

Preparation

1. In a large bowl, mix salt with warm water until dissolved.
2. Add almonds and soak for 24 hours.
3. Drain almonds and allow to air dry.

Smoking Method

1. Place one layer of cheesecloth on smoker racks.
2. Spread almonds evenly on cheesecloth.
3. Place racks in the Bradley Smoker.
4. Place one empty rack lined with cheesecloth in the top rack position.
5. Using Hickory flavour bisquettes, smoke/roast almonds at approximately 90°C (200°F) for about 3 hours.
6. Stir nuts around every ten minutes to ensure even exposure.
7. At 1-1/2 hours alternate rack positions to allow even smoking.
8. Cool and store in airtight containers.

To Serve

Smoked Almonds make an addictive snacking treat. A great hit at parties, they also make a welcome addition as hiking snacks. Other nuts, such as cashews, peanuts, hazelnuts or pecans can also be smoked, but make sure to stir nuts as you smoke to guarantee an evenly smoked product. For Sugar-spiced Smoked Nuts beat an egg white with a tsp of water until frothy. Remove nuts from smoker after 2 hours and toss in the egg white, then toss in 250 ml (1 c) sugar and 15 ml (1 tbsp) pumpkin pie spice. Continue smoking process for last hour. Use Hickory or mesquite wood for better results.

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