Set your grill or smoker for 250 degrees. 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 Both Recipes)
If the recipe does not have any liquid in it, soak the nuts and seeds in water for about 10 minutes. This is needed for the seasoning to stick to the nuts.
Mix ingredients and toss with nuts in a Ziploc bag.
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 3-4 hours. They will "crisp" up. The first time I made this recipe, I thought something was wrong as the nuts were still a bit soggy when I took them off the grill. Don't worry. Just wait the few hours.
Each recipe will cover 1/2-1 lb of nuts.Note: I really love hickory wood for smoking nuts on the big green egg. It really adds a lot of flavor to the end product.