Smoked Garlic Nuts Recipes
SMOKED GARLIC NUTS
I just made a pan of these and I think the price of the smoker was worth it for this recipe alone. These are so much better than store bought smoked nuts, which taste like all chemicals compared to these guys. I have a large smoker so when I take the trouble to crank it up for a roast or something, I try to use up the leftover space for anything I can get my hands on that looks like it could use a good smokin'. I used hickory chips for these nuts but I would think they'd be just as good with mesquite, oak or apple. I'm really sorry I didn't triple the recipe and I will next time. This is a great recipe to use up space in your smoker and serve with cocktails to your guests while waiting for the main course to finish.
Provided by Hey Jude
Categories Lunch/Snacks
Time 4h5m
Yield 10 ounces
Number Of Ingredients 2
Steps:
- Spread nuts in an 8-inch disposable aluminum foil pan; add garlic and stir really well, then spread the nuts out evenly.
- Place on rack in smoker, smoke 4-6 hours and serve warm or cool.
- Store in a covered container.
Nutrition Facts : Calories 168.8, Fat 14.6, SaturatedFat 2, Sodium 189.7, Carbohydrate 7.3, Fiber 2.6, Sugar 1.3, Protein 4.9
SUNNY'S SMOKY BAR NUT MIX
Steps:
- Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
- Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial.
- Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled.
SMOKED VEGETABLES WITH GARLIC VINAIGRETTE
Escalivada, from Catalonia in northeastern Spain, is a mixture of vegetables roasted in the ashes of a slow fire. Plenty of wood chips add a smoky nuance here; the finished vegetables are offered at room temperature in a roasted-garlic vinaigrette.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium heat). Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.
- Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables. Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.
- Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil. Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.)
- Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.
HOMEMADE SMOKED ALMONDS
Mom passed this recipe on to me- much to my husband's delight! We like to take the flavorful nuts to all sorts of gatherings, from fancy holiday affairs to casual luncheons.
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 25g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein.
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