Curry pecans
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pecan halves |
| 2 | eaches | Medium oranges, juiced |
| 1½ | teaspoon | Curry powder |
| 1½ | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Sugar |
| 1 | each | Garlic clove, minced |
| ½ | teaspoon | Salt (or to taste) |
Directions
CURRY MARINADE
Combine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour.
Prepare the smoker for barbecuing, bringing the temperature to 200 deg to
220 deg F.
Drain the nuts. Transfer them to a piece of greased heavy-duty foil just large enough to hold the nuts in a single layer and place the foil in the smoker. Cook the pecans until they are crisp and lightly smoked, 50 to 60 miutes. Serve immediately or keep in a coverd jar for several days.
From: Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison ISBN: 1-55832-061-X