Tag Archives: Almonds

Bradley, Cheese

Smoked Brie Wheel

Cold Smoke Adaptor

Ingredients

  • Wheel of Brie Cheese
  • Desired toppings such as:
    • Caramelized Onions
    • Cranberries
    • Honey
    • Pistachios/Almonds etc

Directions

  1. Cold Smoke Brie Wheel, using Cold Smoke Adaptor, for 1.5hrs with Hickory Bisquettes.
  2. Wrap in cheesecloth and place in an airtight container, store in fridge overnight to absorb flavour.
  3. Place Brie in a baking dish and top with desired topping (I used a drizzle of Maple Syrup, Caramelized Onions and Almonds).
  4. Bake at 175°C for 5-10 minutes, depending on size of wheel.  Bake until oozing, but not entirely melted.
  5. Serve with apple slices, crackers, crostini etc.

Compliments of Bradley Australia

Bradley, Nuts

Hickory Smoked Almonds

Smoked Almonds

Ingredients

  • 1 kg (2 lb) Whole Almonds
  • 500 ml (2 c) kosher Salt
  • 1 to 1.2 l (4 to 5 c) warm water

Directions

  1. In a large bowl, mix salt with warm water until dissolved.
  2. Add almonds and soak for 24 hours.
  3. Drain almonds and allow to air dry.

Smoking Method

  1. Place one layer of cheesecloth on smoker racks.
  2. Spread almonds evenly on cheesecloth.
  3. Place racks in the Bradley Smoker.
  4. Place one empty rack lined with cheesecloth in the top rack position.
  5. Using Hickory flavour bisquettes, smoke/roast almonds at approximately 90°C (200°F) for about 3 hours.
  6. Stir nuts around every ten minutes to ensure even exposure.
  7. At 1.5 hours alternate rack positions to allow even smoking.
  8. Cool and store in airtight containers.

To Serve

Smoked Almonds make an addictive snacking treat. A great hit at parties, they also make a welcome addition as hiking snacks. Other nuts, such as cashews, peanuts, hazelnuts or pecans can also be smoked, but make sure to stir nuts as you smoke to guarantee an evenly smoked product.

For Sugar-spiced Smoked Nuts beat an egg white with a tsp of water until frothy. Remove nuts from smoker after 2 hours and toss in the egg white, then toss in 250 ml (1 c) sugar and 15 ml (1 tbsp) pumpkin pie spice. Continue smoking process for last hour.