The Washington Post

Wood-Smoked Mixed Nuts

Wood-Smoked Mixed Nuts 8.000

Stacy Zarin Goldberg for The Washington Post

Smoke Signals Aug 25, 2017

With their rich flavor and crunchy texture, nuts take naturally to smoke.

Buy packaged or canned salted mixed nuts or select your own and mix them. Either way, the slightly sweet, savory spicy seasoning blend mates well with the smoke to create a handy snack or appetizer.

To read the accompanying story, see: Think you can’t get smoky flavors from a gas grill? Try this.

Make Ahead: You'll need to soak 1 cup of hickory or pecan wood chips for an hour before smoking.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 2 cups

Ingredients
  • 1 teaspoon packed light brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon powdered mustard
  • 1/4 teaspoon chipotle powder
  • 2 cups mixed salted nuts, such as almonds, pecans, cashews and macadamias
  • 2 teaspoons extra-virgin olive oil

Directions

Prepare the gas grill for indirect heat. Turn the heat to high. Drain the chips and put them in a smoker box or foil packet poked with a few fork holes to release the smoke; set it on the cooking grate, between the grate and the ceramic briquettes, or atop the angled metal heat plates, close to the flame. When you see smoke, reduce the heat to medium (375 to 400 degrees). Turn off the burners on one side.

Whisk together the brown sugar, thyme, cinnamon, cayenne pepper, powdered mustard and chipotle powder in a medium bowl. Pour the nuts into a baking pan, then add the brown sugar mixture and the oil, stirring to coat evenly. Spread the nuts in a single layer.

Place the pan on the cool side of the grill, close the lid and smoke for 30 to 40 minutes.

Serve the nuts warm or at room temperature.

VARIATION: For a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium fire, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Drain the chips and scatter them over the coals. Have ready a spray water bottle for taming any flames.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Lynn O’Brien.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/4-cup serving: 220


% Daily Values*

Total Fat: 21g 32%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 170mg 7%

Total Carbohydrates: 7g 2%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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