To make hickory-smoked almonds, add soaked hickory chips to a barbecue or smoker, soak almonds in salt water, drain and then tip them into a tray and leave them in the smoker for 45 minutes. To make hickory-smoked almonds without a smoker, toss toasted almonds in liquid smoke, flour and sea salt before baking for 20 minutes.
To smoke the almonds, soak hickory chips in water and add them to the smoker or on top of charcoal at one end of a barbecue. Soak 1 cup of almonds in salted water for an hour, then drain them and tip them into a foil basket poked with holes. Stand the tray over the smoker or barbecue for 45 minutes to an hour.
Without a smoker available, toss 1 cup of raw almonds in a little oil, then spread the nuts evenly on a baking sheet. Bake for 45 minutes at 275 degrees Fahrenheit, then pour the nuts into a bowl and sprinkle with 1 teaspoon liquid smoke, tossing to coat evenly.
Mix 2 tablespoons of all-purpose flour with 1 teaspoon of sea salt and sprinkle over the nuts. Toss them, then put the tray back into the oven for 20 minutes. After the second time in the oven, toss the nuts in spices such as chili or garlic powder or a little sugar for a sweet and smoky taste, or add a handful of hickory-smoked bacon bits to the mix.