Curry pecans

Yield: 2 Cups

Measure 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)


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

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