Tweet
This is one of my all-time favorite recipes and is always done this time of year in preparation for the holidays.
Fired up the GOSM this morning and got down to it...here are the ingredients used:
Some butter, kosher salt, sea salt, granulated garlic, hot sauce, lea and perrins, dry mustard and coarse asian red pepper dust.
Also a bit more than a cup each of walnuts, pecans, Brazil nuts, cashews and almonds.
Melted the butter and added the remaining ingredients except the sea salt and red pepper dust.
Then poured it over the nuts in my large mixing bowl and tossed them well to coat.
Popped them into the GOSM which was running at about 225° and hit them with some pecan and hickory smoke for about 2 hours, stirring once or twice.
These babies came out great..dusted them with the sea salt and red pepper as soon as they came out of the smoker....let them cool a bit and vacuum sealed.
Here's the recipe proper if you want to give it a try.
Smoked Mixed Nuts
Did this on a whim and it was over the top!
Absolutely everyone loved them...if you don't have a smoker, use your gas grill on low and some wood chips.
Alternately, heat oven to 350°, put one tsp liquid smoke in the butter mix, and roast in the oven for 15 minutes stirring halfway through. Cool on a different cold baking sheet.
***1 cup raw pecans
***1 cup raw almonds
***1 cup raw cashew nuts
***1 cup raw walnuts
***4 tbsp butter
***1 tbsp Lea and Perrins Worcestershire sauce
***1 tbsp Franks hot sauce
***1 tsp dry mustard
***2 tsp granulated garlic
***1 - 1/2 tsp sea salt
Heat smoker to 225°
Melt butter in small saucepan and add Worcestershire, hot sauce, mustard, salt and garlic. Stir to mix.
Place nuts in medium bowl and pour mixture over...toss till well-coated.
Place nut mixture in sheet pan and smoke at 225°F for about 90 minutes, or to taste.
Give a light dusting of sea salt immediately after removing from smoker.
Fired up the GOSM this morning and got down to it...here are the ingredients used:
Some butter, kosher salt, sea salt, granulated garlic, hot sauce, lea and perrins, dry mustard and coarse asian red pepper dust.
Also a bit more than a cup each of walnuts, pecans, Brazil nuts, cashews and almonds.
Melted the butter and added the remaining ingredients except the sea salt and red pepper dust.
Then poured it over the nuts in my large mixing bowl and tossed them well to coat.
Popped them into the GOSM which was running at about 225° and hit them with some pecan and hickory smoke for about 2 hours, stirring once or twice.
These babies came out great..dusted them with the sea salt and red pepper as soon as they came out of the smoker....let them cool a bit and vacuum sealed.
Here's the recipe proper if you want to give it a try.
Smoked Mixed Nuts
Did this on a whim and it was over the top!
Absolutely everyone loved them...if you don't have a smoker, use your gas grill on low and some wood chips.
Alternately, heat oven to 350°, put one tsp liquid smoke in the butter mix, and roast in the oven for 15 minutes stirring halfway through. Cool on a different cold baking sheet.
***1 cup raw pecans
***1 cup raw almonds
***1 cup raw cashew nuts
***1 cup raw walnuts
***4 tbsp butter
***1 tbsp Lea and Perrins Worcestershire sauce
***1 tbsp Franks hot sauce
***1 tsp dry mustard
***2 tsp granulated garlic
***1 - 1/2 tsp sea salt
Heat smoker to 225°
Melt butter in small saucepan and add Worcestershire, hot sauce, mustard, salt and garlic. Stir to mix.
Place nuts in medium bowl and pour mixture over...toss till well-coated.
Place nut mixture in sheet pan and smoke at 225°F for about 90 minutes, or to taste.
Give a light dusting of sea salt immediately after removing from smoker.
to your good looking nutz 
Comment