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Smoked and Spiced Nuts

Recipe from Weber's Charcoal Grillingâ„¢ by Jamie Purviance

  • People

    Serves 6 to 8

  • Prep Time

    5 mins

  • Grilling Time

    20 to 30 mins

Ingredients
Instructions

the Ingredients

20151023095405 Cg Starters 12
  • Completed step 1 teaspoon packed light brown sugar
  • Completed step 1 teaspoon dried thyme or rosemary or ½ teaspoon of each
  • Completed step ¼ teaspoon ground cayenne pepper
  • Completed step ¼ teaspoon mustard powder
  • Completed step 2 cups mixed salted nuts, such as almonds, pecans, cashews, etc.
  • Completed step 2 teaspoons extra-virgin olive oil

Special Equipment

  • 2 handfuls hickory wood chips
  • large disposable foil pan

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FIRE UP YOUR GRILL

Instructions

  • Soak the wood chips in water for at least 30 minutes.
    Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over low heat (250° to 350°F). 
    Prepare the grill for cooking over low heat (275°F).
  • In a small bowl mix the sugar, thyme, cayenne, and mustard powder between your fingertips.
  • Pour the nuts into a large disposable foil pan. Add the oil and seasonings. Toss to coat the nuts evenly, and then spread them in a single layer.
  • Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, place the pan of nuts over indirect low heat, close the lid, and cook until the nuts are toasted and have a nice smoky flavor, 20 to 30 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning. Wearing insulated barbecue mitts, remove the pan from the grill and let the nuts cool completely in the pan. The nuts will become crispier as they cool. Serve at room temperature. Store any remaining nuts in an airtight container.
    Drain and add the wood chips to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, place the pan of nuts over indirect low heat, close the lid, and cook until the nuts are toasted and have a nice smoky flavor, 20 to 30 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning. Wearing insulated barbecue mitts, remove the pan from the grill and let the nuts cool completely in the pan. The nuts will become crispier as they cool. Serve at room temperature. Store any remaining nuts in an airtight container.
    Drain and add the wood chips to the charcoal, following manufacturer's instructions, and close the lid. When the wood begins to smoke, place the pan of nuts over indirect low heat, close the lid, and cook until the nuts are toasted and have a nice smoky flavor, 20 to 30 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning. Wearing insulated barbecue mitts, remove the pan from the grill and let the nuts cool completely in the pan. The nuts will become crispier as they cool. Serve at room temperature. Store any remaining nuts in an airtight container.
    Place the pan of nuts over low heat, close the lid, and cook until the nuts are toasted and have a nice smoky flavor, 20 to 30 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning. Wearing insulated barbecue mitts, remove the pan from the grill and let the nuts cool completely in the pan. The nuts will become crispier as they cool. Serve at room temperature. Store any remaining nuts in an airtight container.

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