I’ve made the ‘usual’ smoked nuts a number of times. You know, peanuts. Walnuts. Pecans. Those things. This was my first time smoking Hazelnuts. In fact, I’d never even thought about making them until I ran across a picture someone posted of a big batch of smoked Hazelnuts. They looked so amazing I could almost smell and test them. I’ve always loved Hazelnuts, so I figured I’d love them smoked even more and I was right!
You can shell and eat these nuts just as they are. And I certainly devoured a few handfuls. But, my main reason for smoking them was to use them in recipes. First up? A smoked Hazelnut butter for baked sweet potatoes!
As you can tell from the recipe, I didn’t add anything to the nuts before I put them on my smoker. They don’t need it. No oil, no salt and pepper. Just put them on ‘au naturale’ and let them smoke on the smoker for a while.
I sued my 18″ Weber Smokey Mountain smoker for these nuts. It doesn’t get any easier than it for smoking nuts, ribs, chicken, pretty much anything you can think of.
Smoked pistachios are also amazing! Try them too!
- 2 pounds Hazelnuts raw, in shell
- Fire up your smoker for 225-250 F cooking. Use hickory or a fruit wood.
- Add the nuts to the smoker. Don't crowd them. Smoke for 1 hour.
- Remove and let cool completely before shelling.
Nutritional values are approximate.