Learning how to smoke nuts is one of the easiest things to do on the grill. The options for the spices, seasonings, and butter or oil are virtually limitless. I really enjoy giving these out as gifts during the holidays as a thoughtful alternative to sweets.
***Updated this post July 2024 for better directions and adding in a new seasoning I just started using this year and can’t wait to share. Smoking time and technique remain the same.
If you just bought yourself a smoker or if you are a known pitmaster on the street, learning to smoke nuts is quick, easy, and pretty darn healthy. The seasonings are endless so you can swap it up time and time again and always have a different mix.
🥜 Ingredients
Nuts – Grab a bag of unsalted mixed nuts to start. I use the Costco version as it is relatively inexpensive and you get a large container. The seasoning typically adds some salt, so start with an unsalted nut mix, otherwise it can become too much.
Seasoning – The first several times I used Dizzy Dust by Dizzy Pig. It is delicious and adds some amazing flavors. Alternatively, I started making my own for more layers of flavors. It’s a lot of fun to make your own rub so I included my new one in the directions below. Other rub recipes for an all purpose rub, homemade coffee rub, beef rib rub, and a pulled pork rub. If you have some leftover rub from another recipe, this is a great opportunity to use it.
Butter – A bit of butter will melt in the pan and will add a very light coating on the nuts. This also makes it easier for the dry rub to adhere. It adds a wonderful, buttery flavor that is scrumptious! You won’t need much!
🔥 Sheet Pan Instructions
Step 1: Prepare the grill. This is a smoking recipe, and you’ll want to set up the grill for indirect heating.
- For a kamado-style grill, like the Big Green Egg, add the plate setter to divert the heat.
- For a gas grill, turn off the center burners so the heat source is not directly under the pan.
- For a charcoal grill, move all the charcoal to the opposite side, away from the pan.
Step 2: Heat the grill/smoker to 250°F.
Step 3: While the smoker is heating up, soak the nuts for 10 minutes and melt the butter. After 10 minutes of soaking, drain the nuts and then mix in the melted butter and the seasonings. Use a wooden spoon (or your hands with gloves) to mix well.
Step 4: Spread out on a sheet pan, aluminum pan, or a grated Lodge Cast Iron pan in a single layer and smoke for 90 minutes. Allow the nuts to cool completely and store for up to 1 month in an airtight container.
♨️ Disposable Pan Instructions
This method will provide an extra smoky flavor!
Follow Step1-3 from the instructions above and continue with the ones below:
Step 4: Use a disposable pan and poke holes in the bottom to allow the smoke to penetrate. I used an old pair of scissors and poked several holes in the pan. It was easy to do, but did make a lot of noise.
Just make sure you tell your spouse what you are doing before she questions your sanity! Trust me!
Step 5: Close the lid of the smoker and monitor the temperature and the smoke. I left these on the grill for 2 hours, stirring once and adding a few extra wood chips.
⏲️ Smoking Time
You want the nuts to take on a nice toasty brown coloring. Depending on the temperature of the grill, it will take anywhere from 90 minutes to 3 hours.
When you remove them from the grill, let them rest for a couple of hours before eating. When they are fresh off the grill, they will still be a bit soft. Letting them rest gives them the opportunity to harden up. Soggy nuts just aren’t fun!
Which method did you like better? Do you have your own recipe that is your family favorite?
How to Smoke Nuts
Equipment
- Smoker
- Sheet Pan optional
- Aluminum Pan optional
- Medium Bowl
- Wooden Spoon
- Smoking Wood we used fruit wood
Ingredients
- 16 oz Mixed Nuts unsalted
Option 1 Sweet and Salty Mix
- ½ cup Butter
- 1 tsp Cinnamon ground
- 2 tbsp Vanilla Extract
- ½ tsp Table Salt
- 1 tbsp Brown Sugar
Option 2 Dizzy Dust Nuts Mix
- 2 tbsp Dizzy Dust by Dizzy Pig
- 1 tbsp Olive Oil
Option 3 Homemade Rub
- 3 tbsp Kosher Salt
- 3 tbsp Black Pepper coarse
- 3 tbsp Paprika
- 3 tbsp Brown Sugar
- ½ tsp Old Bay Seasoning
Instructions
Prepare the Smoker
- Set your grill or smoker for 250°F. You will want indirect heat, so if you are using a kamado style grill, add the plate setter.
- Add your favorite wood chunks (or chips) for smoking. I used Hickory. They don't need to be soaked.
Smoked Nuts For Aluminum Pan Method (more smoky flavor method)
- Soak the nuts and seeds in water for about 10 minutes.
- Mix ingredients for the option you're choosing and toss with nuts in a Ziploc bag or medium sized bowl. ***You will only need about 1/2 of the homemade BBQ rub recipe provided. Save the rest for chicken or another round of nuts***
- Poke holes in a disposable aluminum pan.
- Place nuts in the aluminum pan.
- Smoke for 90 minutes to 3 hours. You want them to be a darker brown.
- They may still be a bit wet coming off the grill. Let them come down to room temperature and leave them uncovered for at least 2 hours (ideally 3-4 hours). They will "crisp" up. Don't worry. It'll be worth the wait.
Smoked Nuts Sheet Pan Method
- Soak the nuts and seeds in water for about 10 minutes.
- Mix ingredients and toss with nuts in a Ziploc bag or medium sized bowl. ***You will only need about 1/2 of the the homemade BBQ rub recipe provided. Save the rest for chicken or another round of nuts***
- Place the seasoned nuts on a sheet pan and place on the smoker. Smoke for 90 minutes to 3 hours.
- The nuts will be a little soggy straight off the grill. Let them cool off and sit uncovered at room temperature for 2-4 hours. They will turn back crispy.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
Dominick says
What is old baby seasoning?????
Well, shoot! Thanks for catching the typo! It was Old Bay Seasoning, but that misspelling has a whole new meaning!