Smoked nuts

Serves: 2 | 4 Hours
Smoked nuts

Why waste all that lovely heat and smoke at the end of a good day when you can finish off by smoking some nuts? As the heat dissipates the nuts get toastier and more brittle to the bite with every passing hour. This recipe is so simple and you can keep these nuts in a jar or plastic tub in your pantry to nibble on when you please. It’s best to use raw, unsalted nuts for this recipe.

This recipe makes 750g.

  • 50g unsalted butter
  • 50g Fast Pork Rub
  • 1/2 tbsp smoked hot paprika
  • 50g soft dark brown sugar
  • 1 sprig fresh rosemary, leaves picked
  • 150g pecans
  • 150g blanched whole almonds
  • 150g walnut halves
  • 150g cashew nuts

1. Set your smoker for indirect cooking at 110°C (225°F). Place a saucepan large enough to hold all the nuts over a medium heat. Add the butter and, when it has melted, add the Fast Pork Rub, smoked paprika and sugar to the pan and give it a stir. Next, sprinkle the rosemary leaves evenly over the mixture and stir gently (the heat from the butter releases some of the essential oils in the rosemary and improves the flavour).

2. Add all the nuts to the pan and stir gently until thoroughly coated with the butter mixture. Transfer the mixture to a baking sheet. Or you could simply line the shelf of your smoker with heavy-duty aluminium foil and spread the nuts evenly over the surface. The nuts will need to be in the smoker for at least 1 hour, but as the temperature drops, you can leave them in there for 3–4 hours.

3. Remove the nuts from the smoker. Each one should be coated with a lovely crisp crust of sugar and spice and, when they are cool enough to handle, break up any that might have clumped together and then place them in an airtight container. Store, sealed, until a tasty smoky treat is needed. The nuts are great with ice-cold beer.

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