Nuts: Cajun Smoked Nuts
posted by RisaG 11-02-100 5:02 AM
* Exported from MasterCook *
Cajun Smoked Nuts
Recipe By : Vicki, LA - TKL CHat
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Nuts
Amount Measure Ingredient -- Preparation Method
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1 lb. fresh shelled pecan halves
1 lb. slivered almonds
1 lb. mixed nuts
1 tsp. granulated garlic and/or 1 tsp. onion powder and/or 1 tsp. cayenne pepper
Preheat smoker to 125 F. Evenly spread the nuts on 3 small sheet pans. (Keep the different types of nuts separate.) After 20 minutes of smoking use a spatula to turn nuts over. Move sheet pans to insure even smoking. Check nuts after 10 minutes for even smoking. Nuts should have a mild smoky flavor, crisp but not dried out, and a light tanned color. Modify smoking times for personal tastes. Yield - 1 Pound per Type of Nut
For alternate method:
Place nuts in a brown paper bag and add Chef's choices of seasonings. Shake well to insure even coating. Then smoke nuts as described above. The smoking of nuts along with other meats and seafood is recommended to save wood and time. Care should be taken to insure that meat drippings do not mix with
nuts. Also smoking times will vary with temperature and smoker load.
For best results, store nuts in an air tight container.
Wood Selection: Pecan, OR (Chef's Choice)
Chef's Notes: These smoked/roasted nuts are good to eat by themselves, but they are better
used as a garnish or topping for many smoked dishes.
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