Smoked PecansSteven Raichlen
- Yield: Makes 2 cups
- Method: Hot-smoking
- 2 cups shelled pecans
- 1 tablespoon melted unsalted butter or extra virgin olive oil
For the spice mixture:
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sweet or smoked paprika (pimentón)
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
Step 1: Place the nuts in a disposable aluminum foil drip pan. Stir in the melted butter or oil. Place the sugar, salt, pepper, paprika, and cumin in a small bowl and stir to mix. Sprinkle this spice mixture over the nuts and stir to coat well.
Step 2: Set up your smoker following the manufacturer’s instructions and preheat to 250 degrees F.
Step 3: Place the pan with the nuts in the smoker and smoke until nuts are bronzed with smoke and crisp, 30 to 60 minutes. Shake the pan every 15 minutes so the nuts smoke evenly.
Step 4: Let the nuts cool to room temperature in the pan on a wire rack, then store in a sealed jar. Assuming they last that long.