What you need to know
- Start with raw, unroasted and unsalted nuts
- You can use all kinds of nuts like Peanuts, Pecan Halves, Walnut Halves, Almonds (with skin to hold on the seasoning), peanuts, macadamias, pistachios.
- The seasoning consists of butter or vegetable oil with spices added to your taste. Be creative here. Cinnamon and brown sugar with some salt is my favorite for holidays.
- Allow the smoked nuts to cool completely before enjoying them. The texture changes from soft when they are hot off the smoker to crunchy when they are cooled.
- The smoked nuts can be stored in an airtight container after they have reached room temperature. They can be stored at room temperature or refrigerator for up to two weeks. You can also store them in the freezer for 2-3 months.
- If you don’t have a smoker you can simply grill these or bake these in the oven and follow the same temperatures and instructions. If you want the smoke flavor you could had a bit of liquid smoke to them, too.
- We recommend using either hickory or pecan wood chips, chunks, or pellets for smoking nuts
- You can use aluminum foil pans or sheets and place the nuts directly on the foil when smoking. My preference is to use a non-stick BBQ grill mesh mat for smoking nuts.
Typical Ingredients
- 1 tsp of salt or flavored salt
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/4 stick of butter melted
- 1 lb unroasted and unsalted peanuts
- 1lb unroasted and unsalted cashews.
Instructions
- Preheat smoker to 275F.
- In a large mixing bowl combine seasonings and butter.
- Add the peanuts and cashews to mixing bowl. Toss to coat.
- Spread the nuts out in a disposable roasting pan and place on smoker
- Smoke for 1 hour, stirring every 15 minutes.
- Remove from smoker and let nuts cool to room temperature.
- Store in air tight container.
