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Peanuts and cashews

post #1 of 8
Thread Starter 

When I first got my SmokinTex 1400 I threw a bag of salted cashews in it for an hour  at 200 degrees with maple, and MAN was I impressed. As a test I then soaked some peanuts for 10 minutes in water then smoked those for an hour... SMOKE overload! ...I wasn't quite sure what to do with them, but the cashews were a hit.

 

Sunday I went with some cashews:

 

 

 

^ Raw, salted cashews from Fleet Farm, straight from the bag, smoked at 200 degrees with cherry wood for about an hour

 

I let them cool and decided to make an adaptation of Parisian cashews found here - nothing really that I changed except went heavy on the chili powder:

 

 

I used some of the other cashews for maple ginger cashews (all gone - gifts!).

 

I also resurrected those super smoky peanuts into spicy smoked garlic peanuts:

 

 

^these were a little on the salty side but the extreme flavor compliments the extreme smoke!

post #2 of 8

Looks very tasty!

Happy smoken.

David

post #3 of 8

do you have a recipe for the spicy garlic cashews?

post #4 of 8
Thread Starter 

For those spicy garlic nuts I used peanuts, but cashews would work great too. I made this recipe up just to try it and it worked out well. I reduced the salt from what I put in so this might be perfect...

 

1 pound of nuts (peanut or cashew) raw, (I used party peanuts)

1 Tbsp. Crushed red pepper flakes

2 tsp. table salt

1 Tbsp. garlic powder / granulated garlic

1 Tbsp. cumin powder

1 Tbsp. butter

 

Step 1: Soak the nuts in cold water for 10 minutes

 

Step 2: Place the nuts on a perforated pizza pan or a wok grill topper as evenly as possible. Give the aparatus a few shakes to settle the nuts.

 

Step 3: Load up your firebox with whatever wood you like (I used maple). Place the nuts into your smoker and set for 200 degrees.

 

Step 4: Smoke the nuts for an hour, lightly stirring after 30 minutes.

 

Step 5: Remove nuts and let them cool on a foiled baking sheet for 1 hour.

 

Step 6: Melt the butter in a skillet over medium heat. While melting, combine the spices in a small bowl and mix with a fork.

 

Step 7: Add the smoked nuts to the melted butter and cook over medium heat for 2-3 minutes, stirring occasionally and ensuring each nut is coated.

 

Step 8: Slowly add the spice mixture to the nuts, stirring as you add the spices to get uniform coverage

 

Step 9: Once the spices are mixed in, cook for an additional 3 minutes, stirring frequently to prevent burning

 

Step 10: Place spiced nuts back on the foiled baking sheet you used in step 5 and spread evenly.

 

Step 11: Let cool for 1 hour

 

Step 12: Enjoy!

post #5 of 8
Quote:
Originally Posted by woojo View Post
 

For those spicy garlic nuts I used peanuts, but cashews would work great too. I made this recipe up just to try it and it worked out well. I reduced the salt from what I put in so this might be perfect...

 

1 pound of nuts (peanut or cashew) raw, (I used party peanuts)

1 Tbsp. Crushed red pepper flakes

2 tsp. table salt

1 Tbsp. garlic powder / granulated garlic

1 Tbsp. cumin powder

1 Tbsp. butter

 

Step 1: Soak the nuts in cold water for 10 minutes

 

Step 2: Place the nuts on a perforated pizza pan or a wok grill topper as evenly as possible. Give the aparatus a few shakes to settle the nuts.

 

Step 3: Load up your firebox with whatever wood you like (I used maple). Place the nuts into your smoker and set for 200 degrees.

 

Step 4: Smoke the nuts for an hour, lightly stirring after 30 minutes.

 

Step 5: Remove nuts and let them cool on a foiled baking sheet for 1 hour.

 

Step 6: Melt the butter in a skillet over medium heat. While melting, combine the spices in a small bowl and mix with a fork.

 

Step 7: Add the smoked nuts to the melted butter and cook over medium heat for 2-3 minutes, stirring occasionally and ensuring each nut is coated.

 

Step 8: Slowly add the spice mixture to the nuts, stirring as you add the spices to get uniform coverage

 

Step 9: Once the spices are mixed in, cook for an additional 3 minutes, stirring frequently to prevent burning

 

Step 10: Place spiced nuts back on the foiled baking sheet you used in step 5 and spread evenly.

 

Step 11: Let cool for 1 hour

 

Step 12: Enjoy!


you might try soaking the nuts in Worcestershire sauce instead of water for a nice flavor enhancer.

post #6 of 8
Thread Starter 

I'll give that a shot - I just got another 2# of cashews to experiment on.

post #7 of 8
Thread Starter 

Did these today:

 

 

Cashews from Costco

- soaked in a 2 part soy sauce, 3 part water mix for 15 minutes

- Smoked for an hour and 15 minutes at 215 degrees with maple wood

 

Turned out pretty tasty, but I am going to let these sit for a few days to see if it makes a difference.

post #8 of 8

These look awesome, its on my to do list.

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