Hickory Smoked Almonds

February

The almond tree, Prunus amygdalus--known alternatively as Prunus dulcis--produces the oldest and most widely grown of all of the world's NUT crops. The tree is indigenous to western Asia and North Africa. Today it is grown in most temperate regions. A member of the rose family and similar in appearance to the peach tree, the almond tree reaches a height of 3-7 m (9-22 ft) and has pink or white flowers that bloom in early spring. The dry, leathery almond fruit surrounds a seed or kernel--the almond nut--which is harvested when the fruit dries and splits open. Of the two major types of almonds grown, the sweet almond, P. amygdalus dulcis, is cultivated for its edible nut.

Walnuts provide fine wood for furniture and veneers, produce edible nuts, and serve as ornamental shade plantings. Of the two major types of almonds grown, the sweet almond, P. amygdalus dulcis, is cultivated for its edible nut.

The bitter almond, P. amygdalus amara, is inedible but contains an oil--also present in the sweet almond and in the ripe kernels of the apricot and peach--which, when combined with water, yields hydrocyanic (prussic) acid and benzldehyde, the ESSENTIAL OIL of bitter almonds. The oil is used in making flavoring extracts and in some sedative medicines. Almond trees require more than one variety for pollination. Trees are propagated primarily by budding, with bitter almond, almond, or peach seedlings used as rootstocks. Harvests begin the fourth year after planting, and full production is reached by the seventh. In California, the largest American almond-producing state, some 100 varieties are grown.

DONALD K. OURECKY

Smoked Almond Toffee Brittle

  • Smoked Almond Toffee Brittle
  • ½ cup sugar     2¼ teaspoon corn syrup    1 teaspoon coarse salt
  • ½ teaspoon pure vanilla extract
  • 12 ounces bittersweet chocolate
  • 4 ounces milk chocolate
  • ¾ bag smoked almonds

Line two rimmed baking sheets with a nonstick baking mat. Spray baking mat and baking sheet with nonstick cooking spray; set aside. Melt butter in a large, heavy-bottomed saucepan. Add sugar, corn syrup, salt, vanilla, and 1 tablespoon water; stir to combine. Cook, stirring constantly, until mixture becomes amber in color, 3 to 4 minutes. Pour onto one of the prepared baking sheets and let set. Chop half of the almonds; set aside. Melt chocolate in a large, heat-proof bowl set over (but not touching) simmering water. Remove from heat. Remove toffee from baking sheet and chop. Add to bowl with melted chocolate along with chopped almonds; stir to combine. Evenly spread mixture onto second prepared baking sheet. Chop remaining almonds and any bits of salt remaining in can; sprinkle over brittle. Transfer to refrigerator and chill until set, about 1 hour and up to overnight. Serves 12.

Almond Pea Salad

  • 1 pound package tiny frozen peas (uncooked)
  • 1 cup hickory smoked almonds
  • 1 small can crushed pineapple, drained Mayonnaise to moisten

Mix all ingredients together and ready to serve. Let peas thaw a bit before serving salad.

Nutrition Facts

Serving Size 1 oz (28g/about 28 nuts)

Amount per Serving

Calories:

170 Calories from Fat 140

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% Daily Value*

Total Fat 16g

24%

Saturated Fat 1g

6%

Trans Fat 0g

Cholestorol 0mg

0%

Sodium 150mg

6%

Potassium 190mg

5%

Total Carbohydrate 5g

2%

Dietary Fiber 3g

11%

Sugars 1g

Protein 5g

Vitamin A 0%

Vitamin C 0%

Calcium 8%

Iron 6%

Vitamin E 35%

Magnesium 20%

*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorien eeds:

Calories

2,000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholestorol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9

Carbohydrates 4

Protein 4
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