DIY “Smoked” Almonds

This post contains affiliate links. Please visit my disclosure page to learn more about what that means for you.

I’m not a born snacker.

It wasn’t until my third year of college that I started eating snacks of any kind. It was an attempt to solve my afternoon headaches, though that was due more to the California heat than to hunger. Of course I didn’t make this connection until I was back in Colorado, not having headaches.

Why we like snacks.

I’ve grown to like snacks, though I don’t eat them every single day. During the week they help me keep a pretty normal eating schedule; breakfast is at about 5:00 AM, so having a snack around 8:00-9:00 AM tides me over until lunch at 11:00 AM.

Snacks can also help prevent over-eating. It’s a lot easier to put down the fork at meals when you know you can have more later if you get hungry.

Of course these snacks I speak of should be healthy. But they have to be appetizing too or you will leave skip them in favor of whatever cake/doughnuts/pastries are lying around.

The almonds, of course.

That’s where these smoked almonds come in. A savory, slightly salty snack, these almonds have protein and healthy fats (MUFAS!!!) to tide you over until the next meal. I happen to love them paired with a banana.

A while back someone at work was selling nuts for a fundraiser and I bought some smoked almonds. I loved them, and decided I could make them myself. They are quite easy to make; I recommend using a stoneware pan like this one as sometimes metal pans leave dark speckles on the almonds.

These almonds do make a great snack, but they are also wonderful tossed into salads or in a snack mix.

The smoke sauce can be an elusive ingredient to find; it’s usually near the barbecue sauce at grocery stores. The one I used is the hickory flavor of Colgin Liquid Smoke, but feel free to experiment with other flavors too.

This post contains affiliate links. Please visit my disclosure page to learn more about how all of that works.