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.
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.
