Mmmmm Pecan's and Almonds.
Recipe:
2 lbs raw almonds
6 Tbs Worcestershire sauce
3 tsp Onion Powder
3 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Gray Salt (or your preferred salt)
1 tsp ground mustard
4 dashes of your favorite pepper sauce
Mix wet and dry ingredients till dissolved. Add nuts and toss to coat. Place on apparatus of your choice (I use perforated pans) sprinkle liberally with salt and freshly cracked black pepper.
Place in smoker and smoke for 1.5 hours at 225F. I used Hickory and Cherry. I small chunk of each.
Finished tray......spice is there on the finish. These are better than my last batch.
I also did Pecan's.
4 Tbs unsalted butter
1 Tbs minced garlic
2 Tbs Brown Sugar
2 Tbs Molasses
2 Tbs Orange Honey
2 tsp hot sauce
1 tsp chili powder
2 lbs pecans
Melt butter.....add garlic and cook for a minute (don't brown). Add remaining ingredients and cook for additional 2 minutes. Place pecans in a bowl and toss to coat. Place in smoking pan of your choosing and smoke at 225F for 1.5 hours.
When they came out I tossed them in granulated sugar while still warm.
All ready to mix
Da Sauce. Nice and dark.
One of the 2 trays I used. Perforated on the bottom.
Cooling down and drying out.
A little close up action. These are sweet little beauties.
Smoke some nuts....they are so easy and delicious.
Scott
Recipe:
2 lbs raw almonds
6 Tbs Worcestershire sauce
3 tsp Onion Powder
3 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Gray Salt (or your preferred salt)
1 tsp ground mustard
4 dashes of your favorite pepper sauce
Mix wet and dry ingredients till dissolved. Add nuts and toss to coat. Place on apparatus of your choice (I use perforated pans) sprinkle liberally with salt and freshly cracked black pepper.
Place in smoker and smoke for 1.5 hours at 225F. I used Hickory and Cherry. I small chunk of each.
Finished tray......spice is there on the finish. These are better than my last batch.
I also did Pecan's.
4 Tbs unsalted butter
1 Tbs minced garlic
2 Tbs Brown Sugar
2 Tbs Molasses
2 Tbs Orange Honey
2 tsp hot sauce
1 tsp chili powder
2 lbs pecans
Melt butter.....add garlic and cook for a minute (don't brown). Add remaining ingredients and cook for additional 2 minutes. Place pecans in a bowl and toss to coat. Place in smoking pan of your choosing and smoke at 225F for 1.5 hours.
When they came out I tossed them in granulated sugar while still warm.
All ready to mix
Da Sauce. Nice and dark.
One of the 2 trays I used. Perforated on the bottom.
Cooling down and drying out.
A little close up action. These are sweet little beauties.
Smoke some nuts....they are so easy and delicious.
Scott
