Spicy Smoked Nuts
Diva Q, an award-winning pitmaster and host of the television show BBQ Crawl, shared her recipe for spicy smoked holiday nuts with Traeger, and they hit every savory note to perfection. We think they’ll make a wonderful appetizer on Thanksgiving Day when you want a little something for diners to snack on—but not so much that they fill up before the big feast. For sweet and spicy smoked nuts, stir in 2 Tbs. honey powder, 2 tsp. cayenne pepper and 1 tsp. ground cinnamon along with the other seasonings before cooking on the grill.
Ingredients:
- Vegetable oil for greasing
- 2 cups (10 oz./315 g) mixed raw nuts, such as cashews, almonds, pecans, pistachios, hazelnuts and peanuts
- 2 Tbs. clarified butter, melted
- 1 1/2 tsp. hot sauce
- 1 1/2 tsp. Worcestershire sauce
- 1 tsp. toasted sesame oil
- 1 tsp. kosher salt
Directions:
Set the temperature on a Traeger wood pellet grill to 250°F (120°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, grease a disposable aluminum pan. In a bowl, stir together the mixed nuts, clarified butter, hot sauce, Worcestershire and sesame oil. Spread the nuts in a single layer in the prepared pan.
Place the pan on the grill and cook, stirring the nuts every 15 minutes, until fragrant and lightly toasted, about 1 hour. Remove the pan from the grill and sprinkle the nuts with the salt.
Let the nuts cool, then transfer to a small serving bowl and serve. The nuts can be stored in an airtight container at room temperature for up to 3 days. Serves 4 to 6.
Recipe courtesy of Diva Q, pitmaster and host of the TV show BBQ Crawl
