Oak Smoked Almonds

Smoky, salty and dangerously easy to finish, with a deep, gentle smokiness that builds as you eat. Serve them with a cold beer, a dry sherry or a generous grazing board, and watch the bowl empty.

The Bramley smokehouse in Dorset cold smokes the almonds over oak for twelve hours, which gives them their deep, gentle smokiness. They are the nuts we put out first when people come round to the shop.