Title: Smoked Nuts
Categories: Snack
Yield: 6 Servings

1	c	Mixed nuts
3	tb	Oil or melted butter --
		Optional
1/2	ts	Salt -- optional

To salt nuts before smoking, soak for a few minutes in a light salt brine or apply salt after smoking. Or use already-salted nuts.

Place the nuts on a fine wire mesh or in an aluminum pan or aluminum foild poked with small holes. Smoking time depends on the kind of smoker used. For example, the small electric smokehouses take 1 hour and 1 pan of dry chips to smoke nuts. Other units call for 3 or 4 chunks of soaked wood and 2 to 3 hours of smoking time.

NOTES : Most of us enjoy snacking on almonds, cashews, filberts, and pecans. You can make your own smoked nuts at a fraction of the cost of commercial ones.

NOTE: If you own a Cajun water smoker, as I do, you may want to experiment with both using the water pan and with smoking the nuts dry. My own preference is with dry smoking.

SMOKING SEEDS: Pumpkin and sunflower seeds are favorite snacks and are especially good when smoked. Smoked sesame seeds can be used in breads, casseroles, or Chinese dishes, or as a garnish. Seeds absorb smoke flavor better if they are soaked several hours, or overnight, in a salty solution. drain well, pat with paper towels, and place on a fine screen or in a shallow aluminum pan with holes poked in it. The smoking procedure is the same as for nuts: use low heat and light smoke until seeds are dry.

Recipe By : Lue & Ed Park - The Smoked Foods Cookbook

From: Fred Towner Date: 07-30-96 Cooking

From: Dale Shipp Date: 11-02-97 (12:33) The Once And Future Legend (1) Cooking

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