I have tried a number of recipes for smoking nuts...some simple and some complex. After some practice, we have settled on our "go-to" recipe that is simple and tastes great.
I start with a bag of unsalted mixed nuts from Costco. Each bag is 2.5lbs and I consider that one "batch".
I add the egg-white from one egg. This is the binder that allows the rub to stick to the nuts. I mix the egg white into the nuts and get them all "wet" before adding any rub.
Then I add a generous amount of Carne Asada rub and Sweet Rub of Mine (see photos). I use a little less than 1/4 of each container per batch.
Sometimes I want a bit more spice, so will add a good squeeze of hot-honey (this makes the nuts a bit sticky after they are done) or some Cayenne pepper.
Parchment paper goes on an aluminum cookie sheet and it goes into the smoker at 200F for 1.5-2 hours. I stir it every 30 minutes.
The nuts are soft when coming out of the heat, but will crisp-up when cool.
I store them in mason-jars and seal them with a vacuum sealer to keep them crisp for a couple of months on the shelf.
I start with a bag of unsalted mixed nuts from Costco. Each bag is 2.5lbs and I consider that one "batch".
I add the egg-white from one egg. This is the binder that allows the rub to stick to the nuts. I mix the egg white into the nuts and get them all "wet" before adding any rub.
Then I add a generous amount of Carne Asada rub and Sweet Rub of Mine (see photos). I use a little less than 1/4 of each container per batch.
Sometimes I want a bit more spice, so will add a good squeeze of hot-honey (this makes the nuts a bit sticky after they are done) or some Cayenne pepper.
Parchment paper goes on an aluminum cookie sheet and it goes into the smoker at 200F for 1.5-2 hours. I stir it every 30 minutes.
The nuts are soft when coming out of the heat, but will crisp-up when cool.
I store them in mason-jars and seal them with a vacuum sealer to keep them crisp for a couple of months on the shelf.
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