As beer and bar snacks go, this is recipe takes nuts to a new level.
Makes: 8 servings
Active Time: 15 minutes
Total Time: 70 minutes
- 1/2 packet Red’s Pulled Pork Barbecue Rub
- 3 tbsp agave or honey
- 1/2 tsp dried thyme
- 1 tsp fresh rosemary, minced
- 1/4 tsp dry mustard powder
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 350g mixed, unsalted nuts (almonds, pecans, cashews, etc.)
- 2 tbsp unsalted butter
- Fire up your smoker or indirect barbecue to 110°C/225°F.
Mix the rub, agave/honey, thyme, rosemary, mustard powder and coriander and cayenne with a metal spoon in a mixing bowl. Add the nuts and mix well.
Pour the nuts into a baking pan lined with parchment paper and spread them in a single layer.
Add 2 medium chunks of hard wood to the barbecue such as oak. When the smoker is at temperature and the wood is burning and producing smoke, place the pan of nuts in the smoker.
- Smoke until the nuts are toasted and have a nice smoky flavour, 45-60 minutes, shaking the pan with tongs a couple times to prevent the nuts from burning.
Remove the pan from the smoker and let the nuts cool completely in the pan. The coating will still be sticky until cooled. Serve at room temperature or store in an airtight container.
- Perfect with a beer cocktail or Michelada.