Cheryl Alters Jamison, Bill Jamison

Curry Pecans

Preparation info
  • Makes

    2

    cups
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

The “smoked” nuts you get on commercial airlines usually rely on liquid smoke or hickory-flavored salt for their flavor. There’s a world of difference in the real thing.

Ingredients

Curry Marinade

  • Juice of 2 medium oranges
  • 1½ teaspoons curry powder
  • 1½

Method

  1. Combine the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour.
  2. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  3. Drain the nuts. Transfer them to a piece of greased heavy-duty foil or a greased foil baking pan just large enough to hold the nuts in a single