Smoki

Smoki is a beloved Balkan snack: airy, crisp puffs with a savory, lightly sweet nut coating that’s unmistakable. This home-kitchen version captures the signature texture and flavor by starting with plain puffed corn and layering on an ultra-fine dust of ground peanuts bound with a whisper of warmed peanut butter, a touch of vegetable oil, and balanced seasoning from salt and optional sugar. While the original was developed with industrial extrusion, the method below delivers a faithful, satisfyingly crunchy bowl of Smoki-style puffs using everyday tools.

Ingredients

• 8 cups puffed corn (plain, unseasoned)
• 1 cup peanuts, roasted, without added salt
• 2 tbsp smooth peanut butter
• 1½ tbsp neutral vegetable oil
• ½ tsp salt, plus more to taste
• 1 tbsp sugar (optional, for a classic hint of sweetness)
• ¼ tsp paprika (optional)
• ⅛ tsp garlic powder (optional)

Equipment

• Food processor or high-speed blender
• Large mixing bowl
• Small saucepan or microwave-safe cup
• Rubber spatula
• Baking sheet and parchment

Preparation

1. Heat the oven to a gentle 250°F (120°C). Line a baking sheet with parchment to prevent sticking and to help the coating set evenly on the puffed corn.
2. Make a fine nut powder: In a food processor, pulse the peanuts with half of the measured salt and, if desired, half of the sugar until the mixture looks like soft, fluffy sand. Avoid over-processing into a paste. If using, blend in the paprika and garlic powder for a subtly savory profile. Transfer this powder to a bowl.
3. Prepare the binding glaze: In a small saucepan or microwave-safe cup, gently warm the peanut butter with the vegetable oil just until fluid and pourable. Stir in a small pinch of salt to season. The mixture should be silky, not hot.
4. Coat the base: Place the puffed corn in a very large bowl. Drizzle over half of the warm peanut butter and vegetable oil mixture and toss gently with a spatula to lightly slick the puffs. Add the remaining glaze and toss again until the puffed corn feels barely tacky. You want a thin film that will help the nut powder adhere without weighing the puffs down.
5. Dust generously: Sprinkle about two-thirds of the nut powder over the glazed puffed corn. Toss, fold, and turn until the puffs look evenly dusted. Add more powder until the surface appears matte and well-coated. Taste a piece and add a pinch of salt or a touch of sugar if desired.
6. Set the coating: Spread the coated puffs on the prepared baking sheet in a single layer. Warm in the oven just until the exterior feels dry to the touch and crisp, about 5 to 8 minutes. This brief warm-up fixes the delicate coating without deepening color.
7. Final seasoning: While still warm, dust with the remaining nut powder and a light pinch of salt. If you prefer a classic sweet-salty finish, add a small sprinkle of sugar. Let cool for 10 minutes so the coating fully sets and the crunch peaks.

Flavor variations

• Classic: Keep it simple with a restrained extra pinch of salt and a whisper of sugar.
• Savory edge: Build depth with a touch more garlic powder and a hint of paprika.
• Extra nut-forward: Increase the ground peanuts by a couple of tablespoons, or stir an extra teaspoon of peanut butter into the glaze for a richer coat.

Tips and notes

• Use fresh, crisp puffed corn. Stale puffs won’t regain their snap.
• Grind the peanuts in short pulses to avoid turning them into paste; a fluffy powder clings beautifully.
• Go light on the glaze. Too much vegetable oil or peanut butter can make the puffs heavy; aim for a thin, even film.
• Season thoughtfully: a small pinch of salt boosts the nut aroma, while a trace of sugar echoes the classic balance.
• If clumping occurs, dust in stages and toss between additions so the powder distributes evenly across the puffed corn.

Serving and enjoyment

Serve your Smoki-style puffs in a wide bowl so the coating stays intact and the crunch remains lively. They’re perfect for casual gatherings, movie nights, or as a nostalgic nibble alongside a favorite drink. For a party-friendly touch, portion into small paper cones and offer extra nut powder on the side for those who crave a bolder coating.

Storage

Cool completely, then store in an airtight container at room temperature for up to 3 days. If the puffs soften, spread them on a baking sheet and re-crisp briefly in a low oven for about 5 minutes, then cool before resealing.

FAQ

Can I use salted nuts?

You can, but reduce added salt and taste as you go. If possible, choose peanuts without added salt for better control.

What if I can’t find plain puffs?

Look for unseasoned puffed corn or lightly salted versions and adjust added salt accordingly.

How do I make it sweeter or more savory?

Increase the optional sugar for a sweeter profile, or lean into garlic powder and paprika for savory depth. Always balance with a final pinch of salt.