How to Smoke Nuts
Follow these easy steps to make the most addicting and crowd pleasing snack for your next cookout. You can take a bow for minimal effort for maximum flavor crunchy party snack.
Servings 16 servings
Calories 402kcal
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
***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***
Each recipe will cover about 16 ounces of nuts. I say that because the surface area of 16 oz of pecans is more than the surface area of 16 oz of peanuts, for example.
Choose wood that you will like to go with the nuts. Remember that hickory and mesquite will be the most BOLD flavors while fruit woods will be the most mild.
The aluminum pan method will produce the most smoky flavor as the holes in the bottom of the pan allow more smoke to come through. Alternatively, you can use the aluminum pan without making holes in it and it just won't have as much smoke.
Nutrition
Serving: 1oz | Calories: 402kcal | Carbohydrates: 18g | Protein: 10g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 1150mg | Potassium: 382mg | Fiber: 6g | Sugar: 3g | Vitamin A: 673IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2mg