Smoked Almonds

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  • Soak almonds for 24 hours in 2 cups of salt plus 4-5 cups water.
  • Put one layer of cheesecloth on rack, spread almonds on cheesecloth.
  • Smoke/roast for three hours using manuka or pohutukawa at about 200 degrees.
  • Cool.
  • Store in airtight containers.

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