Smoked nut and seeds are perfect for a party snack or handmade gifts. The best thing is that they are very easy to make. With the high-quality electric smoker, you can prepare these recipes in no time.
How to serve them?
You could mix them with Chex mix, pretzels, and dried fruit or serve them straight. Or, use them as toppings and garnishes on top of the ice cream, in granola, in oatmeal or grits, in rice dishes, or on salads. If you prefer, use them as a snack with liqueurs, whiskey on the rocks, cream sherry, or beer.
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The nuts must be fresh, unsalted, unroasted and raw. We have specified a type of it, but you can always try something else and mix some other nuts. In this recipe, we used green skinless peanuts, pistachios, filberts, macadamias, cashews, almond without or with skins, and walnut or raw pecan halves.
When you are combining them, it is best to select those with similar size. This way, they will smoke equally and be finished at the same time. Or if you prefer, smoke them separately.
NOTE: Walnuts and peanuts are a little bitter, so add sweet coatings to them to get that particular flavor. Cashew will go great with the savory because it is buttery.
Volumes and Weights:
- Pecans: 2,20 cups nut meat – one pound unshelled
- Pecans 3.7 ounces – one cup
- Almonds 1,6 cups nut meat – one pound unshelled
- Almond 5,6 ounces – one cup
- Cashews 4,9 ounces – one cup
- Walnuts 3,5 ounces – one cup
- Walnuts two cups nut meat – one pound unshelled
- Peanuts 5,9 ounces – one cup
Brining the Nuts
Before you smoke them, it is best to wet the nuts first. The water is just fine, but if you prefer you can use some other wetting too. For example, juice, soft drinks, vinegar, teriyaki sauce, soy sauce. You can also use some vegetable oil such as olive, corn or canola oil.
Place the ½ gallon of water into the big bowl and add ½ cup kosher salt. Mix it until dissolved and add some sauce or rub, whatever you prefer. Place the nuts into the Ziploc bags and fill them with brine. Let them rest and soak for about 3 to 4 hours on some flat surface.
When you have finished with brining, the next step is to drain the liquid. Place the nuts on the paper towel and let them dry. After that, put them on separate plates and set aside.
Brining the Seeds
When you want to brine the seeds, the best way to do that is to boil them in salty water. It is a great way for seasoning to get inside the shell.
Dissolve four tablespoons kosher salt into the two cups of water in a saucepan. After you add pumpkin seeds, allow it to come to boil. Leave it to simmer for about twelve minutes and remove from burner.
Drain the seeds and place them on a paper towel to dry for about ten minutes. Be careful though; they can easily stick to the paper, so don’t leave them for too long. After that, put the seeds on the plate and set aside.
Preparing the Seeds and Nuts for Smoking
Use the butter or spray oil to coat the nuts and seeds and add some sauce or rub. Stir to coat evenly. After you have done this, put them in the smoker and maintain a heat of 230 F degrees.
For pumpkin seeds, almonds and pecans apply cherry smoke for about two hours and leave them to cook for another two hours. For the peanuts add an extra hour so they can cook properly. Or test the taste every thirty minutes and remove them when you like them most.
Note: When cooking the nuts start with less of them, and add more later. With the high-quality electric smoker, you will easily cook them. Set it correctly and use a digital thermometer.
After the nuts and seeds are cooked, store them in a tight container such as a sturdy plastic tub, zipper bag or a bottle. You can keep them for months in the freezer and weeks in the fridge. Or you could store them in a room temperature for a week or two.
Smoked seeds and nuts are easy to make, and your family will love it. Use these easy recipes, and cook them like a pro.