Dill Pickle Flavored Almonds
-
Dill Pickle Almonds
Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Overview
The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago Joe Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like!
“Meat” Block
Almonds (8 oz)
Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon)
Olive Oil
Boiled Water
Excalibur’s Salt & Vinegar Wing ShakeSteps
Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake
The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together.
Watch WaltonsTV: Dill Pickle Almonds
Shop waltonsinc.com for Dill Pickle Jerky & Snack Stick Seasoning
Shop waltonsinc.com for Excalibur’s Salt & Vinegar Wing Shake
Shop waltonsinc.com for Seasonings & Additives
Non-stick Grilling Mesh Basket
-
I have used this recipe and cooked them on the pit boss at 250 after the initial oven phase. It really seemed to help with the dryness and ensured maximum crunchiness. A mix of Teriyaki, Habanero Lime and coarse salt and sugar came out close to a slightly smokey BBQ flavor.
Better Living Through BBQ!
-
I have used this recipe and cooked them on the pit boss at 250 after the initial oven phase. It really seemed to help with the dryness and ensured maximum crunchiness. A mix of Teriyaki, Habanero Lime and coarse salt and sugar came out close to a slightly smokey BBQ flavor.
Joe Hell The Chorizo almonds turned out great! I adjusted the recipe a bit myself by increasing (as you did) the seasoning to one TBL per half pound of almonds. This time I did the entire process on the pit boss and roasted them for closer to 12-13 minutes or until they looked uniformly ‘dry’.
-
Joe Hell whenever you get the time post some pics? Also, I know you arent a big Instagram user BUT if you posted them and tagged us in them I would then go back and tag you in all of the pics I have used here. You should be able to get a decent following rather quickly, not that you’d care but it is pretty fun and you do take great pictures.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Joe Hell whenever you get the time post some pics? Also, I know you arent a big Instagram user BUT if you posted them and tagged us in them I would then go back and tag you in all of the pics I have used here. You should be able to get a decent following rather quickly, not that you’d care but it is pretty fun and you do take great pictures.
Jonathon Sure thing! I do need to get active with Instagram as I plan out a blog. I’ll start on that tomorrow!
My ‘diet’ lunch includes a few cucumber slices with avocado dip, pepperoncini, home smoked Colby Jack, salami and chorizo almonds.
-
J Jonathon referenced this topic on
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
