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1
Prepare stove-top smoker with wood chips.
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2
Poke about 50 holes throughout bottom of 12- x 8-inch disposable aluminum pan with fork or metal skewer.
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3
Combine salt, sugar, chipotle powder, and 2 Tbs.
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4
water in skillet, and bring to a simmer, swirling pan to dissolve salt and sugar.
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5
Stir in almonds, and reduce heat to low.
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6
Cook and stir 1 minute, or until bottom of skillet is dry and almonds start to lose some of their gloss.
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7
Transfer to prepared aluminum pan.
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8
Set pan of almonds on smoker rack, and smoke 10 to 25 minutes, checking to make sure they dont burn.
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9
Remove from heat, and cool.
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10
Store in airtight container up to 5 days.
