Cajun Smoked Nuts

Yield - 1 pound per type of nut

1 pound fresh shelled pecan halves
1 pound slivered almonds
1 pound mixed nuts

Heat smoker to 125 degrees F. Evenly spread the nuts on 3 small sheet pans. (Keep the different types of nuts separate.) After 20 minutes of smoking use a spatula to turn nuts over. Move sheet pans to insure even smoking. Check nuts after 10 minutes for even smoking. Nuts should have a mild smoky flavor, crisp but not dried out, and a light tanned color. Modify smoking times for personal tastes.

Alternate Method:
1 teaspoon granulated garlic and/or
    1 teaspoon onion powder and/or
    1 teaspoon cayenne pepper

Place nuts in a brown paper bag and add Chef's choices of seasonings. Shake well to insure even coating. Then smoke nuts as described above.

The smoking of nuts along with other meats and seafood is recommended to save wood and time. Care should be taken to insure that meat drippings do not mix with nuts. Also smoking times will vary with temperature and smoker load.

Plate Presentation:
For best results, store nuts in an air tight container.

Wood Selection:
Pecan or (Chef's Choice)

Chef's Notes:
These smoked/roasted nuts are good to eat by themselves, but they are better used as a garnish or topping for many smoked dishes.