Smoke Signals
Stacy Zarin Goldberg for The Washington Post
With their rich flavor and crunchy texture, nuts take naturally to smoke.
Buy packaged or canned salted mixed nuts or select your own and mix them. Either way, the slightly sweet, savory spicy seasoning blend mates well with the smoke to create a handy snack or appetizer.
To read the accompanying story, see: Think you can’t get smoky flavors from a gas grill? Try this.
Make Ahead: You'll need to soak 1 cup of hickory or pecan wood chips for an hour before smoking.
Buy packaged or canned salted mixed nuts or select your own and mix them. Either way, the slightly sweet, savory spicy seasoning blend mates well with the smoke to create a handy snack or appetizer.
To read the accompanying story, see: Think you can’t get smoky flavors from a gas grill? Try this.
Make Ahead: You'll need to soak 1 cup of hickory or pecan wood chips for an hour before smoking.
Servings:
Ingredients
- 1 teaspoon packed light brown sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon powdered mustard
- 1/4 teaspoon chipotle powder
- 2 cups mixed salted nuts, such as almonds, pecans, cashews and macadamias
- 2 teaspoons extra-virgin olive oil
Directions
Prepare
the gas grill for indirect heat. Turn the heat to high. Drain the chips
and put them in a smoker box or foil packet poked with a few fork holes
to release the smoke; set it on the cooking grate, between the grate
and the ceramic briquettes, or atop the angled metal heat plates, close
to the flame. When you see smoke, reduce the heat to medium (375 to 400
degrees). Turn off the burners on one side.
Whisk together the brown sugar, thyme, cinnamon, cayenne pepper, powdered mustard and chipotle powder in a medium bowl. Pour the nuts into a baking pan, then add the brown sugar mixture and the oil, stirring to coat evenly. Spread the nuts in a single layer.
Place the pan on the cool side of the grill, close the lid and smoke for 30 to 40 minutes.
Serve the nuts warm or at room temperature.
VARIATION: For a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium fire, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Drain the chips and scatter them over the coals. Have ready a spray water bottle for taming any flames.
https://www.washingtonpost.com/recipes/wood-smoked-mixed-nuts/16034/?utm_term=.14cf87ce3fd9&wpisrc=nl_recipes&wpmm=1
Whisk together the brown sugar, thyme, cinnamon, cayenne pepper, powdered mustard and chipotle powder in a medium bowl. Pour the nuts into a baking pan, then add the brown sugar mixture and the oil, stirring to coat evenly. Spread the nuts in a single layer.
Place the pan on the cool side of the grill, close the lid and smoke for 30 to 40 minutes.
Serve the nuts warm or at room temperature.
VARIATION: For a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium fire, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Drain the chips and scatter them over the coals. Have ready a spray water bottle for taming any flames.
https://www.washingtonpost.com/recipes/wood-smoked-mixed-nuts/16034/?utm_term=.14cf87ce3fd9&wpisrc=nl_recipes&wpmm=1
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