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I guess I SHOULD have done this before Christmas but I didn't think of it. I've made these the past couple of years and they're always a hit. Sorry I don't have any pics of them. I put some in the gift exchange box that was sent to Doug S. and he asked for the recipe so I may as well post it here.
This one really is a mash-up of several recipes I've tried but it seems to work well for me. I've always used the pellet grill to cook/smoke these. I usually put a smoking pellet tube in to add more smoke than I get with the Green Mountain and I run it around 250-280 for these.
Indgedients:
1/2 C. dark brown sugar (or light)
1 large egg white
1 tsp cinnamon
1/4 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp nugmeg
1/4 tsp cayenne (or your preferred hot stuff of choice)
1 tsp vanilla
3 cups nuts (I usually use a mixture raw almonds, raw cashews, pecans, dry roasted peanuts)
Get your smoker to temp. In a large bowl beat the egg white until frothy. Add spices and vanilla to combine. Work the sugar in next then add the nuts. Stir until all evenly coated. Line a baking sheet with parchment or silicone baking mat! VERY IMPORTANT!!! (This stuff is like concrete once it's baked on) Spread nuts evenly on the sheet and roast for about 30 minutes. Stir every 10 minutes or so. Don't wait for them to be hard-shelled in the smoker....you'll burn them. Don't ask how I know this. Let the sheet cool on a rack and stir them now and then as they cool to break them apart.
Play with any of the amounts, especially the heat. I've made them with dried Hatch chiles that I've gotten from past exchanges, cayenne, chili powder. I like them with a bit of kick but any heat is optional for your specific situation.
Oh, I also have to thank Squirrel for the pecans in this year's mix. Who would guess that Squirrel has great nuts!
There's still time left in football season to enjoy some of these.
This one really is a mash-up of several recipes I've tried but it seems to work well for me. I've always used the pellet grill to cook/smoke these. I usually put a smoking pellet tube in to add more smoke than I get with the Green Mountain and I run it around 250-280 for these.
Indgedients:
1/2 C. dark brown sugar (or light)
1 large egg white
1 tsp cinnamon
1/4 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp nugmeg
1/4 tsp cayenne (or your preferred hot stuff of choice)
1 tsp vanilla
3 cups nuts (I usually use a mixture raw almonds, raw cashews, pecans, dry roasted peanuts)
Get your smoker to temp. In a large bowl beat the egg white until frothy. Add spices and vanilla to combine. Work the sugar in next then add the nuts. Stir until all evenly coated. Line a baking sheet with parchment or silicone baking mat! VERY IMPORTANT!!! (This stuff is like concrete once it's baked on) Spread nuts evenly on the sheet and roast for about 30 minutes. Stir every 10 minutes or so. Don't wait for them to be hard-shelled in the smoker....you'll burn them. Don't ask how I know this. Let the sheet cool on a rack and stir them now and then as they cool to break them apart.
Play with any of the amounts, especially the heat. I've made them with dried Hatch chiles that I've gotten from past exchanges, cayenne, chili powder. I like them with a bit of kick but any heat is optional for your specific situation.
Oh, I also have to thank Squirrel for the pecans in this year's mix. Who would guess that Squirrel has great nuts!
There's still time left in football season to enjoy some of these.
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