Preheat your smoker to 225F using Hickory wood for a heavier and more savory taste but feel free to use the wood you like.
Combine all the dry ingredients without the almonds, in a bowl, and set aside.
In a separate bowl, combine the egg white, Worcestershire, maple syrup, and hot sauce and stir.
Add in your dry seasoning and stir to incorporate.the liquid all together.
Add almonds to the bowl and stir until well coated.
Pour the almonds in a cast-iron skillet or onto a parchment-lined cookie sheet and spread the almonds into a single layer.
Transfer the almonds in your smoker and smoked for about 2 hours, or until the almonds are no longer sticky.
Cool completely and transfer to an airtight container.