Every time I fly Indigo Airlines, I make it a point to buy a tin of their smoked almonds. Salted, roasted and with an intense smoky flavour, these are some of the best almonds I've tasted. Now, it does seem kinda silly to pick which flight to book based on what snacks they sell onboard, so I felt this was high time I made my own smoked almonds.
Smoking, if you haven't looked at it before, is a cool way to add charred flavour to everything from tea to meats. You do it by exposing food to smoke from burning wood, a technique favoured in most of US, Europe and Australia. India has its own smoking tradition - the whole school of dum cooking based on exposing food to smoke from red hot pieces of charcoal.
If getting access to wood and charcoal and burning stuff in a typical Bombay flat sounds complicated, fear not. This smoked almonds recipe is based not on any of the traditional smoking techniques but on smoke you can buy in a bottle. I use liquid smoke to give smoky flavour to everything from grilled mushrooms to kebabs so that's what makes for these smoky almonds. Armed with a spray can, this recipe is a breeze.
Heat your oven to 180C. Put 1 cup almonds in a bowl. Add 1 tsp salt and to up the ante on smokiness, 1/2 tsp chipotle powder. Add a tbsp of liquid smoke or if you have a spray can, enough to coat the almonds. Toss to mix; because of the liquid, the salt and chilli powders will stick to the almonds. Spread the almonds in a single layer on a nonstick baking tray and pop into the oven.
After 10 minutes, take out the tray and give the almonds a stir. Add another spray of smoke for good measure and pop the tray back into the oven until the nuts are roasted, another 10-15 minutes. Let cool, then store in an airtight jar.