Smoked Almonds with Olive Oil and Kosher Salt

5 from 3 votes
Jump to Recipe

Sharing is caring!

Smoked Almonds are such an easy, healthy, and delicious snack that has a distinct smoky flavor and perfect crunch. These smoke house almonds are so popular that we sell them to wineries around the Northwest to serve in their tasting rooms.

You can also use these almonds for dishes that require any almond ingredient, like shaved smoked almonds for salad, or even a homemade almond butter.

smoked almonds in a dish
Sprinkle a nice finishing salt for extra flavor pop.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Smoking almonds is one of our favorite appetizer dishes that we make and sell to local wineries. We always have some on hand and I eat small handfuls of them throughout the day when I need a quick and healthy snack. We’ll smoke three to five pounds at a time, and then keep in a storage container to add to dishes throughout the week or mix into granola. They’re also great for when I travel. No airplane crackers needed when I’ve got my almonds to snack on!

And we get feedback all the time that the flavor profile has a slight bacon flavor, and how easy they are to make.

Sourcing Almonds

Buy raw, unroasted almonds. They are most commonly found in the bulk section of your grocer. If the almonds are already roasted, they won’t take on that same characteristic and could overcook.

How To Smoke Almonds

The objective is to roast the almonds slowly over three hours. Doing this allows the natural oils from the almonds to infuse and develop a smoky roasted bite that is crunchy and has that smoky nuttiness making this such a unique flavor. Add a touch of olive oil and salt to enhance the flavor.

  1. Start with a low heat. Smoke the almonds at 225 degrees Fahrenheit.
  2. Smoke first for two hours, without any added ingredient. This will allow the almond oil to naturally get extracted while it slowly roasts and pull in the delicious smoke flavor.
  3. Add flavor. After two hours add olive oil and salt. This is to finish the almonds with a touch of the saltiness. The oil not only helps the salt stick, but also adds a slightly fruity aroma enhanced by the smoke.
  4. Serve warm, or let cool and then eat later. Keep stored in sealed container (or mason jar) in your pantry for months.

Wood Choice

Fruit woods are best matched for any smoke house almonds. They burn sweeter and balance nicely with any nut. Oak is another alternative. If you use mesquite or hickory it will take on a stronger smoke flavor.

raw almonds on the smoker
Smoke almonds on a sheet tray or oven safe dish.


  • Consider adding your favorite savory dry rub instead of kosher salt.
  • Use the almonds for salads. Simply use the large grates on a box grater to shave them. You can swap out candied pecans for almonds in this grilled chicken salad.
  • Add to any ingredient for a nut butter like our smoked almond butter.
  • If you like candied nuts, try our variation with a butter and bourbon sugar glaze.

Wine and Roasted Almonds

If you want a match for heaven, then take any roasted almonds, smoked or otherwise, and pair them with a sparkling wine. The flavor is amazing and they balance each other so well. Just imagine sitting on a warm patio in the summertime, snacking on some smoke roasted almonds and a chilled glass of your favorite sparkling wine. It’s like being in wine country all by yourself!

We serve these almonds at many of our Ember and Vine Catering events, and even sell them to wineries for pairing with wine. They are delicious and so easy to make. It’s really all about taking the time to do it.

Storing Roasted Almonds

We simply add to a sealable storage container or a large mason jars. The almonds will retain a fresh character for two months if stored in an airtight manner.

If you want to warm them up again, simply place on a sheet tray and in the oven at 225 degrees. Let the oven warm with the almonds in it. Then after 15 minutes they should be warm enough to eat. Or you can serve cold.

Recipe Ideas

This smoked almond recipe is also a great starting place for other amazing dishes like smoked almond butter. After making a batch you can make almond butter toast.


You can also replicate this recipe with shaved almonds. (It’s a pain to shave whole roasted almonds, trust us and the many blades we have destroyed). Smoked shaved almonds are great over salads and soups.

Directions: Cut the recipe time in half. Smoke the shaved almonds for 90 minutes and then oil and salt them. Continue smoking for additional 30 minutes at the same temperature.

Other Snack Ideas

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

cookbook cover

Now on 2nd edition

Fire + Wine Cookbook

“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review

Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

Smoked almonds in a dish with sea salt.
5 from 3 votes

Smoked Almonds

Roasting almonds using a low and slow method to get an amazing smoky flavor and crunch. We add a touch of extra virgin olive oil and kosher salt to finish.
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
Servings: 8 people
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • 1 pound raw almonds, (Be sure they are not already roasted)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt,, Plus one teaspoon


  • Preheat smoker to 225 degrees Fahrenheit using cherry, apple or oak.
  • Place almonds in an open dish and place into the smoker for one hour. Stir after the first hour and continue smoking one more hour.
  • After two hours of smoking, mix the olive oil and salt with the almonds in the same dish and stir. Close lid and smoke one additional hour.
  • Remove from smoker and then add the teaspoon of salt and mix. Serve warm, or place into a food safe storage container or mason jar and store for up to 4 weeks in the pantry.


Reheating: You can reheat the almonds at any point. Simply place into a food safe dish into an oven at 225 degrees F for 15 minutes. The lower temperature is to slowly warm them versus roasting them any further.
Storing Smoked Almonds is best in an airtight freezer bag or mason jar.


Calories: 372kcal | Carbohydrates: 12g | Protein: 12g | Fat: 33g | Saturated Fat: 3g | Sodium: 873mg | Potassium: 400mg | Fiber: 7g | Sugar: 2g | Calcium: 150mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Course: Appetizer
Cuisine: American, barbecue
Servings: 8 people
Calories: 372
Keyword: smoked almond recipe, smoked almonds, smoked nuts
Like this recipe? Leave a comment below!

mary cressler headshot


About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

You May Also Like:

5 from 3 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I’ve made them one time so far and love them. This is an especially easy recipe and is delicious made in a cook shack electric smoker with cherry wood. I used a e seafood rack which allowed the smoke to penetrate all the way around the almond. Gave some to friends and it’s like they couldn’t get enough. They’re now asking me if they’ll buy the almonds if I’ll smoke them some.