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.
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