1. Using the manufacturer’s instructions, start a smoker using cherrywood chips. Place the almonds on a heatproof tray, cover or close the smoker, and smoke for 1 hour.
2. Transfer the smoked almonds to a food processor and pulse until a butter comes together. Leave the food processor running and stream in the oil, add the sugar and season with salt. Serve right away, or transfer to an airtight container and store for up to 1 week.