My goodness, me, there went my self-control again. Good thing I made two big batches of these smoked pecans because a lot of them were sacrificed in the name of ‘quality control’. The nuts are smoked just enough. There is a such thing as too much smoke on nuts. You don’t want it to be overwhelming, but you do want to still taste smoke. Otherwise, you can’t call them smoked pecans!
I used two different spice mixtures for the smoked pecans. The first batch I made a somewhat sweet, southwestern-inspired mix. It was a great balance of flavors, and one enjoyed by everyone. The second version I went a bit spicier (but not too spicy) route. It’s the same as the first mix, but with cayenne instead of cinnamon. People often shy away when they see ‘spicy’, but I found them to have just a hint of a kick and a little sweetness.
If you just finished smoking ribs, pork, whatever, on your smoker and still have some fire, smoked pecans are a great way to use up the rest of that smoke time. Never waste it, I say!
Also try my smoked pistachios.
- 2 cups shelled raw pecans
- 1 tablespoon unsalted butter melted
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika pimentón
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Fire up your smoke for 250 F. Use a fruit wood, such as apple, or pecan. Since the smoking time is short compared to say, smoking ribs, I recommend using extra wood to generate more smoke than you might usually.
- Place the nuts in a disposable aluminum pan. Drizzle with the melted butter and stir to coat.
- Combine the spice mixture ingredients and sprinkle over the nuts. Stir to coat.
- Place the pan onto the smoker and smoke 60 minutes. Stir the nuts every 15 minutes.
- Remove the pan from the smoker and let the nuts cool completely before serving. On the off chance you have leftovers, store them in an airtight container.