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beech or apple.
Melt the butter in a small pot. Add the almonds and stir to coat them thoroughly.
Remove from the heat and cover.
Stir every couple of minutes for 10 minutes.
Place the onion powder, celery powder, salt and sugar in a spice grinder and grind until it forms a
fine powder.
Drain the almonds, coat with the powder and spread on a tray that is lined with baking powder.
COOKING
Place inside the smoker and smoke for 30-60 minutes.
Remove and cool before storing in an air tight container.
Note: The almonds will be soft when they are hot and will crunchy as they cool as moisture
evaporates.
