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
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.
Spray the surface of the top sheet pan with non-stick spray.
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.
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!
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.