Sheet Pan

Smoked Maple Glazed Pecans

by:
March 28, 2012
0
0 Ratings
Smoked Maple Glazed Pecans
  • Makes 4 cups
Author Notes

Being a sucker for 'all things smoked' (food, that is) I broke down and bought an (expensive) 2 ounce jar of smoked pecans at a specialty foods show long ago. After we got our smoker, I realized I could probably make my own smoked pecans pretty darn easily. And so I did! I usually fit these in after we have made room in the smoker from doing a batch of chickens or pork shoulder... I hope my technique is helpful to someone! —LeBec Fin

What You'll Need
Ingredients
  • 4 cups shelled pecans, pieces or whole
  • 1/2-1 cups Grade B Maple Syrup, heated
  • Kosher salt
  • 2 disposable aluminum 'half sheet pans'
Directions
  1. Double up 2 disposable aluminum half sheet pans. Place them over the grates of a grill or smoker and , using a metal skewer, poke holes all over the surface, about 1-2 inches apart, and wiggling the skewer back and forth to create holes that smoke will come through.
  2. Spray the surface of the top sheet pan with non-stick spray.
  3. Toss the pecans with warm maple syrup- enough to coat. Pour out pecans onto sheet pan in single layer. Sprinkle with kosher salt. Place in smoking chamber of hot smoker unit for 2-4 hours at 200-250 degrees F. Taste after 2 hours. Remove when smoky enough. Let cool. store in tightly lidded container.
  4. Note: Being a major recycler,I do not throw away my sheet pans, but keep them in a sealed garbage bag for reuse. Not a pretty sight, but very useful!
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See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • LeBec Fin
    LeBec Fin
  • RobinDiane
    RobinDiane
  • jenniebgood
    jenniebgood
LeBec Fin
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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5 Reviews

RobinDiane
RobinDiane May 23, 2012
Absolutely fabulous! I have to hide these so they don't disappear too quickly. Awesome in salads
 
Kitchen B.
Kitchen B. April 1, 2012
Le Bec Fin....I dont have a smoker yet but I've learnt a nifty technique for smoking/infusing food with a smokiness from Indian chef Reza Mahhamad. It features in my cold-smoked, maple glazed ham recipe on food52. Essentially, you heat up 2 /3 pieces of coal, top that with some whole spices, activate the smoke by pouring some ghee over the top and then cover it all for 4 - 6 hours, then finish off in the oven. I plan on trying this once I get some more maple syrup!
 
Kitchen B.
Kitchen B. March 30, 2012
This is right up my street.......
 
LeBec F.
LeBec F. March 30, 2012
really kb? you have a smoker? i'd be so happy if this were a useful recipe for you.

thx much jennie; i have to tell you- maples are a thing with me. We have 54 Japanese maples in our mini-arboretum here, so I am always on the lookout for maple leaf images!
( www.cottonarboretum.com/)
best,
mindy
 
jenniebgood
jenniebgood March 30, 2012
Love the maple leaf dish. These look like a wonderful snack!