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) |
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