
Yield: 3 cups
Ingredients
- 3 Cups mixed raw nuts (almonds, cashew, hazelnuts and pecans) (750ml)
- 2 tablespoons melted unsalted butter (30ml)
- 1 teaspoon ground cinnamon (5ml)
- 1 tablespoon ground cayenne pepper (15ml)
- 1 teaspoon ground cumin (5ml)
- 2 teaspoons paprika (10ml)
- 1 teaspoon ground coriander (5ml)
- ½ teaspoon thyme (2.5ml)
- 1½ tablespoons kosher salt (22.5ml)
- 2 tablespoons lightly packed brown sugar (30ml)
- 2 egg whites
- 6 cups of hickory wood chips
- Water for soaking
Directions
- Allow 4 cups (1 litre) of wood chips to soak in cool water for 1 hour.
- Place nuts on a large oven proof-baking tray.
- Drizzle melted butter on nuts evenly.
- In a small bowl, mix together the spices with salt and sugar.
- Mix until evenly combined.
- Whip the egg whites in a separate bowl until frothy.
- Toss the nuts with the sugar and spices until evenly coated.
- Gently mix all the spiced nuts with the frothed egg white and place on a tray.
- Prepare barbeque for indirect smoking 220°F (104°C). Leave 2 sides of the barbeque turned off and one side on.
- Strain the wood chips. Place 2 cups (500mL) of wet wood chips on a large sheet of aluminum foil mix in 1 cup (250mL) of dry chips. Mix until evenly distributed.
- Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat steps with remaining chips to make another pouch (2 pouches in total).
- Place the smoke pouch directly on the burner that is turned on, close barbeque lid and wait for smoke to form.
- Adjust barbeque heat to reach 220°F (104°C), if necessary.
- Place the tray of nuts on the side of the barbeque with indirect heat (heat turned off).
- Smoke the nuts for 1 hour or until the nuts are crispy and golden brown. Change the smoke pouch when smoke dissipates.
- Remove nuts from the barbeque and place on a parchment-lined tray to cool before serving.