Smoked Espresso Almonds
Our Smoked Espresso Almonds are the ultimate game-day snack experience! Imagine the excitement of cheering for your favourite team while indulging in the bold flavours of espresso, cocoa, and cardamom, all wrapped in a delightful hint of smokiness from the grill. These almonds are not just a snack; they’re a touchdown waiting to happen.
To kickstart this flavourful journey, fire up your Firehawk Kamado Grill and gather your crew for a taste sensation like never before. Our recipe combines the robust kick of coffee with the warm spice of cardamom and the comforting richness of cocoa, creating a symphony of flavours that will keep your taste buds cheering.
Why settle for ordinary snacks when you can be the MVP of the snack table with our Smoked Espresso Almonds? Whether you’re a seasoned grill master or just starting your barbecue adventure, this recipe is a surefire way to impress your guests and elevate your game-day celebrations to new heights.
Get ready to experience the perfect blend of smoky goodness and irresistible flavours with every crunchy bite. Try our Smoked Espresso Almonds recipe now and make your game day gatherings truly unforgettable!
And here’s a pro tip: These Smoked Espresso Almonds also make a fantastic gift for fellow food enthusiasts or a thoughtful addition to your snack repertoire for any occasion.
Smoked Espresso Almonds
Equipment
- Firehawk Grill Barbeques Galore
- Hardwood Lump Charcoal Pro Smoke Premium
- Heat Resistant Gloves
- Long Tongs
- Sharp knife Nomad Series 8" Chef Knife
- Stainless Steel Roasting Tray
- Thermometer FireBoard 2
Ingredients
- 1/2 cup raw sugar
- 2 tbsp cocoa powder
- 2 tsp freshly grounded espresso
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 egg white
- 1 tbsp vanilla bean paste
- 3 cups raw almonds
Instructions
Preheat Your Firehawk Kamado Grill
- Preheat your Firehawk Kamado Grill to 107–135°C/225–275°F.
- Add a Western BBQ Maple Wood Chunk to the bottom of the charcoal basket, then fill it with charcoal. Light the charcoal in 1–2 spots to expedite heating.
- Install the heat deflectors and cooking grates. Allow the grill to heat with the dome open for about 10 minutes, then close it.
- Adjust the vents: Open the bottom vent about 2 inches, fully close the top vent, and adjust the daisy wheel until the grill reaches the smoking temperature range of 107–135°C/225-275°F. Fine-tune by adjusting the daisy wheel and, if needed, slightly close the bottom vent.
Preparing the Almonds
- Combine raw sugar, cocoa powder, freshly ground espresso, ground cardamom, and salt in a bowl. Mix well to create the flavourful coating for your almonds.
- Gradually coat raw almonds with the dry mixture, ensuring each almond is thoroughly covered to infuse them with the delightful espresso, cocoa, and cardamom flavors.
- Whisk together egg white and vanilla bean paste until frothy, serving as the adhesive to help the dry mixture adhere to the almonds.
- Add the frothy egg white and vanilla bean mix to the almonds, stirring until evenly coated for proper adhesion of the dry mixture.
Smoking the Almonds
- Place the coated almond mixture in an aluminum foil pan or roasting tray on the cool side of the Firehawk Kamado Grill.
- Close the grill lid and smoke the almonds for about 1.5 hours, stirring every 30 minutes to ensure even flavour distribution.
Resting and Enjoying
- Remove the Smoked Espresso Almonds from the Firehawk Kamado Grill once they've absorbed the smoky goodness.
- Let them cool to develop a crispy outer layer, enhancing the explosion of flavours in each bite.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
