Food & Drink » Glenda Bartosh on Food

Food and drink: Them almonds are smokin’!

Unlocking the hazy mysteries of two key flavours — and a great snack

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Not that you want to go out and drink a bottle of the stuff everyday to "preserve" yourself with antioxidants. Toxicological studies show that liquid smoke is full of biologically active compounds, but under normal use it's harmless. That said, scientists don't recommend shaking the bottle before you use it, or draining it right to the bottom, since the PAHs that end up in liquid smoke aggregate and sink to the bottom over time.

As for that favourite treat that combines the best of these worlds, smoked almonds from most manufacturers are made with liquid smoke. You can make some, too. They'll be just as tasty and healthier for you than if you made them by firing up the old bar-b, plus they're way cheaper than store-bought ones.

Here's how, compliments of CDkitchen.com :

Mix together 1/2 teaspoon liquid smoke with 2 teaspoons water. Pour over 1.5 cups of raw, unblanched almonds. Place in a shallow Pyrex baking dish, cover and let stand overnight. Next day heat the almonds in a 300-degree oven. Once they're warm, toss with 1 tablespoon of butter (add more if you like). Roast 40-45 minutes, stirring frequently. Salt to taste, and keep 'em comin', just in time for school and work snacks.

 

Glenda Bartosh is an award-winning freelance writer who loved it when airlines served smoked almonds.

 

 

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