As part of a gift exchange with
tx smoker
, I received a nice hefty bag of Texas sized raw pecans. I'm a pecan lover so this was a welcome surprise. I figured I'd make a quick glaze and throw them in the smoker.
Smoked Spicy Maple Pecans
1lb. Raw Pecans
1/2 cup real Maple Syrup
1/2 tsp. Tx Smoker's Delayed 14yr Death Pepper Blend
Salt
Here's the Pecans. I would guess this is over a pound.
Mix 1/2 cup of Maple Syrup with 1/2 tsp. of the pepper blend. I microwaved this in 15 second intervals for about 45 seconds total. This stuff sure has a kick to it!
Add maple syrup/pepper mix to Pecans and coat well. I planned on mixing only a little at a time to figure out how much I needed...but I ended up using the entire 1/2 cup.
Next, the coated pecans were laid out flat on Q-Matz and sprinkled with a good dose of fine Kosher sea salt:
Into the smoker at 250F. I used a mix of hickory and apple smoke. I smoked these for about an hour until the Pecans were no longer tacky. I munched a couple as I went along for quality control.
Once cool, place into an air tight container and enjoy!
Man, these came out pretty tasty! Just that 1/2 tsp. of dried pepper really gives these a nice kick! You notice that it's there in the back of the throat. My wife would enjoy these until she gets that one pecan that has just a little bit of extra zing to it, and then it's game over for her.
I actually planned to use these in a salad I'd like to make in a few days, but with the way I've been munching on these, I just hope there's some left.
Thanks for looking,
Joe
Smoked Spicy Maple Pecans
1lb. Raw Pecans
1/2 cup real Maple Syrup
1/2 tsp. Tx Smoker's Delayed 14yr Death Pepper Blend
Salt
Here's the Pecans. I would guess this is over a pound.
Mix 1/2 cup of Maple Syrup with 1/2 tsp. of the pepper blend. I microwaved this in 15 second intervals for about 45 seconds total. This stuff sure has a kick to it!
Add maple syrup/pepper mix to Pecans and coat well. I planned on mixing only a little at a time to figure out how much I needed...but I ended up using the entire 1/2 cup.
Next, the coated pecans were laid out flat on Q-Matz and sprinkled with a good dose of fine Kosher sea salt:
Into the smoker at 250F. I used a mix of hickory and apple smoke. I smoked these for about an hour until the Pecans were no longer tacky. I munched a couple as I went along for quality control.
Once cool, place into an air tight container and enjoy!
Man, these came out pretty tasty! Just that 1/2 tsp. of dried pepper really gives these a nice kick! You notice that it's there in the back of the throat. My wife would enjoy these until she gets that one pecan that has just a little bit of extra zing to it, and then it's game over for her.
I actually planned to use these in a salad I'd like to make in a few days, but with the way I've been munching on these, I just hope there's some left.
Thanks for looking,
Joe