How to smoke almonds on a pellet smoker recipe.
If you thought smoking almonds was difficult, I’m here to tell you it is as easy as 1,2,3. These smoked almonds deliver BIG on flavor with minimal effort.
You get that perfect crunch and smoky, flavor-packed nuts, the store-bought ones just won’t cut it.
Let me show you how to make Smoked Almonds in four delicious flavors: Classic BBQ, Parmesan and black Pepper, Sweet Heat, and cozy Cinnamon Sugar. Because, yeah, Fall is just around the corner.
Grab your pellet grill and favorite seasoning, and make a batch.
What is special about this recipe?
- we use real butter
- we use an electric smoker
- we start with a lower temperature and a high smoke setting
Key Ingredients and Substitutions
Raw whole almonds are the base for all four flavors. They can soak up all that smoke. Roasted or salted ones won’t work the same way. They’re already cooked, and the smoke won’t cling as well. This recipe will also work for walnuts, pecans or cashew nuts.
Melted butter (or make brown butter) helps the seasoning stick. Butter often gives a slightly crunchier finish, almost like a candied coating, especially when combined with brown sugar. Alternatively, you can use olive oil, which is heart-healthy and plant-based, perfect if you’re aiming for a lighter snack. You can also smoke almonds plain (no oil or butter) for extra crunch and flavor.
For the Classic BBQ almonds, grab your favorite BBQ rub. Something smoky with a little sweetness. I like one with smoked paprika, garlic powder, onion powder, and a hint of brown sugar.
For the Parmesan & Black Pepper almonds, you’ll want good-quality grated Parmesan or Pecorino Romano and fresh cracked black pepper.
For the Sweet-Hot almonds, we use brown sugar, chili powder, smoked paprika, and sea salt.
For the cinnamon almonds, we are using brown sugar, vanilla extract, nutmeg, and cinnamon. You can substitute coconut sugar.
Don’t forget a little pinch of kosher salt to balance the flavors.
Other seasonings you can use: cayenne pepper, soy sauce, and Cajun rub.
Equipment you will need
- Pellet grill
- Wood pellets
- Cookie sheet, or foil pan
- Medium bowl
- Parchment paper (optional)
- Spoon or spatula
- Jar or container for storage
Seasoning Before vs. After Smoking
For some recipes, it is recommended that the almonds be smoked without oil or seasoning first. After the initial one hour, you can coat them with oil or butter and flavorings and toss them back on for another short smoke.
Why do it this way:
– Smoking the almonds naked lets them soak up maximum smoky flavor
– It helps dry the almonds out even more, giving them that crunchy, toasted bite
– Adding seasoning after the first smoke keeps spices from burning, especially with sugary or delicate coatings.
Top Tips
Raw almonds are key – start with raw, unsalted almonds. They soak up the smoke and toast up perfectly.
Low & slow for maximum smokiness – going low and slow lets the almonds take on that rich, smoky flavor without burning.
Watch your seasonings – if your seasoning mix has sugar (like brown sugar or maple syrup), use the smoke-first, season-after method to avoid burning and get that perfect sweet crust.
Use a grill-safe tray or basket – keep your almonds contained. Use mesh grill trays or a rimmed baking sheet.
Stir every 20-30 minutes – give your almonds a quick stir while they smoke to toast them evenly and prevent hot spots.
Cool completely before storing – they might seem soft straight off the grill, but they crisp up as they cool.
Step-by-step instructions
For the Cinnamon Sugar and Sweet Heat Almonds
- Spread raw plain almonds in a single layer on your sheet pan tray
- Smoke raw almonds at 225°F for 60 minutes
- Toss smoked almonds with melted butter, sugar, cinnamon, nutmeg, and salt.
- Back on the smoker for 15 to 20 minutes, stirring once.
- Cool completely — they’ll crisp up as they set.
For the Smoky Parmesan & Black Pepper and BBQ Almonds
- Toss raw nuts with melted butter and the seasoning for each flavor.
- Smoke at 225°F for 60-90 min, stirring every 20-30 min
- Cool completely before storing
Best ways to enjoy Smoked Almonds
Snack Boards & Grazing Platters – pair them with cheeses, dried fruit, honey, or cured meats.
Toss into salads – chop them up and sprinkle over leafy salads or grain bowls. Yes, you can also add them to a sandwich.
Trail Mix Upgrade – mix smoked almonds with dried fruit, dark chocolate chunks, and other nuts for a next-level trail mix.
Edible Gifts – fill mason jars with smoked almonds, tie on a cute label and gift.
You may also like:
Storage instructions
Cool Completely First
Let the almonds cool fully on the tray before storing — they’ll firm up as they cool, and locking them away too soon traps steam, which can make them soft.
Airtight is Everything
Once cooled, pop them into a jar, an airtight container, or a zip-top bag. Glass jars work great if you want to show them off (plus they look cute on the counter).
Room Temp or Fridge?
- For everyday snacking, keep them at room temperature, away from heat and sunlight. They stay crisp for about 2 weeks
- Want them to last longer? Store them in the fridge. They’ll stay fresh for up to a month
- For even longer storage (especially big batches), toss them in the freezer. They freeze beautifully for up to 3 months. You can snack straight from the freezer since they don’t freeze rock solid.
Quick Tip: Sweet almonds tend to clump a little if left warm. Let the nuts cool completely and give them a quick stir before storing to keep them from sticking together.
How to Smoke Almonds on a Pellet Smoker.
Equipment
- pellet smoker
- wooden pellets, wood chunks
- baking sheet
- mixing bowl
- measuring spoons
- spatula
Ingredients
Sweet Heat
- 2 cups raw almonds
- 1 tbsp melted butter or olive oil
- 2 tbsp brown sugar
- ½ tsp smoked paprika
- ¼ tsp chili powder
- pinch Sea salt
Cinnamon Sugar
- 2 cups raw almonds
- 1 tbsp melted butter
- 2 ½ tbsp brown sugar or coconut sugar
- 1 tsp vanilla
- ½ tsp nutmeg
- 1 tsp ground cinnamon
- Pinch sea sal
Parmesan & Black Pepper
- 2 cups raw almonds
- 2 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp cracked black pepper
- ⅓ cup grated Parmesan
- pinch Sea salt
BBQ
- 2 cups raw almonds
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili powder
Instructions
Smoke and Season
- Spread raw plain almonds in a single layer on your sheet pan tray
- Smoke raw almonds at 180℉ (high smoke setting) for 15 min. After that, increase to 225°F and smoke another 45 minutes
- Toss with melted butter, sugar, cinnamon, nutmeg, and salt
- Back on the smoker for 15 to 20 minutes, stirring once
- Cool completely — they’ll crisp up as they set
Season and Smoke
- Toss raw nuts with melted butter and seasoning of your choice
- Smoke at 180℉ for 15 minutes. Increase to 225°F and smoke for 60-75 min, stirring every 20-30 min
- Cool completely before storing
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
And just like that, you made a healthy snack that is crunchy and smoky in flavor.
FAQ
What’s the best wood for smoking almonds?
Milder woods like pecan, apple, or cherry are perfect for a slightly sweet, nutty smoke. For a bolder flavor, go with hickory pellets. I’d skip mesquite. It can overpower the nuts.
What if I don’t have a pellet grill?
You can still make smoky almonds on a charcoal or gas grill using a smoker tube or box with wood chips or maze-n pellet smoker. Keep the heat low, aim for indirect heat, and follow the same process.
Why are my Smoked Almonds bitter?
Bitter smoked almonds? Here are a few things that might’ve gone wrong:
- Too much smoke: almonds absorb smoke fast. If you ran your smoker too long or had thick, white smoke instead of thin blue kind, bitterness can sneak in. Aim for 1–2 hours max with a cold smoke like the Maze-N smoker.
- Wrong wood: strong woods like mesquite or hickory can overpower delicate almonds. Stick with fruit woods like apple, cherry, or pecan for a mellow, sweet finish.
- High temps: if the heat was too aggressive, the almonds might’ve scorched or the sugars in your seasoning burned. Both can leave a bitter aftertaste.
- Rancid nuts: always taste a raw almond before smoking. Older nuts with oxidized oils can taste bitter.
- Spice overload: some spices (like cayenne or nutmeg) can go bitter when roasted or over-applied. Less is more here.
Tip: Let the almonds rest after smoking. Flavors mellow out as they cool and sit, and what tasted a little sharp right out of the smoker might settle into smoky perfection a few hours later.
