cherry wood smoked almonds

I bookmarked a prep from one of my favorite blogs Menu In Progress long ago on smoking almonds and finally got to try it.  All I did was coat them with a trace of olive oil, shook some salt on them and tossed them in the grill using indirect heat and only about 10-20 briquettes (and water bath).  I also used some traeger cherry pellets and maintained about 225-250F for a couple hours.  On cooling, the slick oily appearance disappeared; the almonds were crisp and smoky.  The only problem, they won't last long.  I think I might even try sugar and salt next time.