Baking maple syrup on cold smoked almonds
I've been smoking almonds for years using a combination of maple syrup and seasonings, but recently I've discovered cold smoking gives a much nicer and deeper smoke flavor.
I have a great soy wasabi almond recipe that I think is even better than Blue Diamond, but that's easy--just apply the wasabi paste after the nuts are smoked.
My traditional sweet and spicy recipe requires a good dose of maple syrup and other sugars, and I am not sure how to finish the cold smoked nuts without losing the crunchy texture. Is there a low heat way to do this? I normally use a Cookshack smoker for these. Thank you.
Best Answer
Have you considered using a maple syrup reduction. This should lower the amount of moisture you have been applying to your nuts.
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How do you cook smoked almonds?
Smoked Almonds are such an easy, healthy, and delicious snack that has a distinct smoky flavor and perfect crunch....How To Smoke AlmondsAre smoked almonds actually smoked?
The almonds are not, in fact, smoked in a smokehouse. That smoky flavor comes from "natural hickory smoke favor" that is added as an ingredient.How is maple syrup smoked?
To smoke the maple syrup he fills a traditional evaporating tray with five gallons of syrup and places it on the grill, putting a piece of sheet metal between the flames and the bottom of the pan. \u201cThis keeps the syrup from boiling, and sends the smoke from the fire around the edges to season the syrup,\u201d he explains.Smoked Almonds
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Answer 2
I know this is a very late answer but you could try, as mentioned in @FoodLover's answer, reducing the amount of maple syrup in the coating. You could then apply this and maybe use a hair dryer to dry the coating without heating the nuts much. Hair dryers output a relatively low temperature (usually not more than 140°F).
Regarding the wasabi paste, I would suppose that Blue Diamond uses a wasabi or horseradish powder and if you could reduce some of the liquid by using a powder you might again be able to use the hair dryer method to dry the paste without damaging the flavor.
No guarantees but good luck!
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