When the flavours of French toast meet the smoked almond. This is a dangerously addictive recipe to snazzy up your almonds. Pop these into a jar, they will be a terrific gift, your friends will be so impressed you made them on the barbecue!
If you are using a gas or charcoal barbecue, soak your desired wood chips in water for at least 30 minutes (if you are using a Genesis 2 smoker box there is no need to soak the chips). We recommend hickory or pecan wood chips for this recipe.
Add the wood chips to the smoker box of your gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C).
Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 190°C and preheat.
Add the soaked wood chips to the Weber Q smoker boxes, following the manufacturer’s instructions. Set up your barbecue with a convection tray, roasting trivet and the smoker boxes. Preheat the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C).
Related Grill Skills
Indirect Heat on a Weber Q
Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
In a bowl, whisk the egg white until soft peaks form. Stir in the almonds to coat them with the egg whites. Pour in the cinnamon, sugar, salt and vanilla, stir to evenly coat the almonds. Pour the almonds into two small drip pans, spreading into a singular layer.
Once the barbecue has preheated and smoke is visible, bake the almonds over indirect medium heat, with the lid closed, for 40 to 60 minutes, stirring halfway through, or until the almonds are deeply roasted.
Once the barbecue has preheated and smoke is visible, place your drip pans onto the trivet. Bake the almonds over indirect medium heat, with the lid closed, for 40 to 60 minutes, stirring halfway through, or until the almonds are deeply roasted.
Brush the cooking grills clean. Add half the soaked wood chips to the charcoal. Place the drip pans in the centre of the cooking grill, in-between the two charcoal baskets.
Bake the almonds over indirect medium heat, with the lid closed, for 40 to 60 minutes, stirring halfway through, or until the almonds are deeply roasted. Add the remaining wood chips part way through the cooking time, once the smoke has reduced.
Once your barbecue has preheated to the set temperature (SmokeFire: 190°C), brush the cooking grills clean with a wire brush. Bake the almonds over indirect medium heat, with the lid closed, for 40 to 60 minutes, stirring halfway through, or until the almonds are deeply roasted.
Leave to cool completely before serving. Store in an airtight container up for up to one month.
