Announcement

Collapse
No announcement yet.

Some smoked mixed nuts for the holidays

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Hoser it sounds great! Copied the recipe, Thank You,and will make some soon!
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

    Comment


    • #17
      Originally posted by Jimh View Post
      I just made some today for a Christmas party tonite and they turn out fantastic thanks Hoser great recipe
      Glad it worked out for you Jim...it's one of the easiest "off the charts good" recipes out there.
      sigpic

      Smoked-Meat certified Sausagehead

      http://www.facebook.com/profile.php?id=1443745685

      Comment


      • #18
        Thanks Hoser, gonna make some this weekend!!
        Steve
        ---------------------------------------------

        Weber 26.75 One Touch Gold Kettle
        Weber 22.5" Kettle
        Weber 18" Kettle
        UDS
        Weber Gas Grill
        Masterbuilt XL Propane Upright
        sigpic

        Comment


        • #19
          Originally posted by DDave View Post
          Made up a batch of these this weekend.

          Actually two batches. I did a test half batch (2 cups of nut approx) in the oven last night and a full batch today on the smoker.

          They were a big hit.

          No pics, sorry, but it did happen.

          Last week I made some of the Guinness Stew and this week the Mixed Nuts . . . keep the great recipes comin' Hoser.

          Dave
          Sure am glad you're enjoying them Dave....I see a few folks are making them for Christmas. How did the oven batch compare with the smoker? Did you use any liquid smoke with them in the butter?
          sigpic

          Smoked-Meat certified Sausagehead

          http://www.facebook.com/profile.php?id=1443745685

          Comment


          • #20
            Originally posted by Hoser View Post
            How did the oven batch compare with the smoker?
            Oven batch was good. The mix has good flavor with or without smoke.

            Originally posted by Hoser View Post
            Did you use any liquid smoke with them in the butter?
            No.

            On stuff like that, Mrs. DDave really doesn't like smoke flavor so I went really, really, light on the smoke. So light in fact I could hardly detect any smoke flavor.

            Dave
            CUHS Metal Shop Reverse Flow
            UDS 1.0
            Afterburner
            Weber Performer
            Blue Thermapen
            Thermoworks Smoke with Gateway
            Thermoworks Chef Alarm
            Auber Smoker Controller
            Proud Smoked-Meat Member #88
            -
            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

            Comment


            • #21
              I made these the other day and they were great. I didn't have any franks so I substituted another brand. They were great. I am making another batch today. Thanks for posting the recipe!
              I rub it every chance I get!




              QUOTE = Meat Hunter

              Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

              Comment


              • #22
                I made these this last Saturday, they were good, now that they have rested for 4 days they are AMAZING. Thanks for sharing the recipe, added to my keep list.

                Comment


                • #23
                  Mmmmm.......

                  Only have walnuts and pecans on hand so gotta pick up almonds and cashews and make this

                  for a great step by step tutorial and the recipe
                  There is a cure...http://phoenixtears.ca/

                  sigpic

                  Comment


                  • #24
                    Just giving this one a bump in case anyone wants to make before Xmas
                    sigpic

                    Smoked-Meat certified Sausagehead

                    http://www.facebook.com/profile.php?id=1443745685

                    Comment


                    • #25
                      I was just fixin to go lookin for it, Thanks Hoser!
                      Mark
                      sigpic


                      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                      Smoked-Meat Certified Sausage Head!

                      Comment


                      • #26
                        These are great in case anyone is thinking about doing some. I've done this same exact deal at least a half dozen times and people love them. Good bump Hoser.
                        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                        My best asset however is the inspiration from the members on this forum.

                        sigpic
                        @SmokinJim52 on Twitter

                        Comment


                        • #27
                          Thanks for the bump. Making some tomorrow. These will be my first.
                          Weber Smoky Joe
                          18" Weber Silver
                          22.5" Weber Gold
                          22.5" Weber Silver
                          UDS X 2
                          Masterbuilt 30" MES digital
                          Masterbuilt MES 40" digital
                          Masterbuilt cold smoke attachment
                          Char-Broil Big Easy 3 in 1
                          Char-Broil COS with Ron Fischer mods.
                          Dual Char-Broil BBQ Bistros
                          Blackstone three burner flat top
                          5" AMZNPS
                          Vortex x 2
                          Maverick ET 73
                          Maverick ET 732
                          Maverick Pro Temp instant read thermometer
                          Thermo Works Smoke Dual Channel Thermometer
                          Pitmaster iQue 110
                          sigpic

                          Comment


                          • #28
                            Killer .sometimes the basic smokes are the most point worthyAs is this one great joband I filed the recipie
                            2-22.5'' weber
                            1-18'' weber
                            1 smokey joe
                            22.5'' wsm
                            24'' smoke vault
                            1-outhouse
                            Certified,Smoked Meat Sausage Head
                            Smoked meathead #135

                            Comment


                            • #29
                              Just made two great big batches of these this week, so figured I'd give it a "Tis the season" bump.
                              Used cashews, walnuts, pecans, filberts, almonds and Brazil nuts.

                              Wound up with 16 vac-sealed bags (aboot 8 lb)...should make some folks mighty happy this Christmas.
                              sigpic

                              Smoked-Meat certified Sausagehead

                              http://www.facebook.com/profile.php?id=1443745685

                              Comment


                              • #30
                                Just edited this recipe as to the oven instructions....my traeger went belly up this morning so I did two batches in the oven. 15 minutes at 350° works great ....make sure you stir them halfway through. Used two tsp liquid smoke for about 8 cups of mixed nuts.
                                sigpic

                                Smoked-Meat certified Sausagehead

                                http://www.facebook.com/profile.php?id=1443745685

                                Comment

                                Working...
                                X