Print Recipe

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.

Ingredients

Nuts

Seasonings

Instructions

  1. Nuts: Heat smoker to 125 degrees F. Evenly spread the nuts on 3 small sheet pans. (Keep the different types of nuts separate.)
  2. 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.
  3. Seasonings: Place nuts in a brown paper bag and add Chef's choices of seasonings. Shake well to ensure even coating.
  4. 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...

Sweet Legs
Deep Fried Turkeys
Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
Louisiana Crawfish Ravioli with Crawfish Cream Sauce


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.