Almonds are a healthy and tasty snack.
Curing is a process dating back to Neolithic era when preserving scarce supplies of meat was vital to the survival of human civilization. Today, meats and vegetables are cured for the delicious smoky or salty flavors. Almonds are best cured through smoking because the process is simpler and cheaper, and the nuts retain the smoky taste.
Instructions
1. Grind the salt into a fine powder with the spice grinder. Melt half the butter on the stove, making sure it doesn't burn. Shell the almonds and stir in the melted butter. Let the nuts and butter sit for five minutes, then melt the rest of the butter and add it to the almonds. Add a teaspoon of salt and mix together. Keep adding salt by the teaspoon until all the almonds are covered in an even layer.
2. Preheat the grill to 200 to 250 degrees. For fuel, use hickory chunks because they generate more smoke and burn slowly, which ensures continuous smoking. Spread the almond, butter and salt mixture in a single layer on a cookie sheet and place under the grill in your oven, or on the outdoor grill. Leave the almonds for three to five hours. Make sure to regularly taste the almonds after two hours because smoking the mixture for too long can ruin the flavor.
3. Take the almonds off the grill and let them cool. Once the almonds have reached room temperature, pour them into a glass jar and seal it tightly. After 48 hours, the almonds should be fully cured and ready to eat or store for a delicious snack later in the year.
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