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’.
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.
Notes
For a spicy version, substitute cayenne pepper for the cinnamon.