2 c. unblanched almonds
1/2 c. liquid smoke

Soak almonds in liquid smoke for 20 minutes. Drain well. Spread almonds on a baking sheet and toast in a very slow oven, 250 degrees, until crisp (about one hour). While nuts are hot, brush them with melted butter and salt to taste. Drain on paper towels. Makes 1 pint smoked nuts. These keep well stored in tightly covered jar.