Cajun Smoked Nuts
These smoked/roasted nuts are good to eat by themselves, but they are better
used as a garnish or topping for many smoked dishes.
- 1 pound fresh shelled pecan halves
- 1 pound slivered
- 1 pound mixed nuts
- 1 teaspoon granulated garlic and/or
- 1 teaspoon
onion powder and/or
- 1 teaspoon cayenne pepper
- Nuts: Heat smoker to 125 degrees 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.
- Seasonings: Place nuts in a brown paper bag and add Chef's choices of
seasonings. Shake well to ensure even coating.
- Smoke nuts as described above.
Yield: 1 pound per type of nut
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 airtight container.
Wood Selection: Pecan or (Chef's Choice)
Other Cajun and Creole recipes you may like...
Deep Fried Turkeys
Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
Louisiana Crawfish Ravioli with Crawfish Cream Sauce