With Easter coming up, the relatives requested some of my smoked pecans which they received at X-mas. Pretty simple to make. Made 1 1/2 pounds. Start by soaking them in a bowl of warm water with a Tbs of Kosher salt dissolved in it along with a tsp of maple flavoring for 1/2 hour. This helps to keep them from getting too dry along with adding some flavor. For the spices, used 1/2 cup sugar, 1 Tbs chili powder, 1 Tbs Ancho chili powder, 1 tsp cayenne, and 2 tsp cinnamon. Thanks for looking.
The spices used.
Drained the nuts and mixed in the spices.
Lighted a row of Hickory pellets.
Smoked them at 250 deg. for 3 1/2 hours until they start to get crispy, stirring every hour.
Finished product. Allowed them to cool and then bagged them up. Pretty tasty.