Clove and allspice take homemade roasted pecans over the top.
Do you say PEE-cahn or pee-CAWN? These nuts have a pretty floral scent and a hint of sweetness, but not too much. The best part is that they are roasted at home on the grill so they are head and shoulders above anything you can buy at the store.
- 1 pound raw pecan halves
- 2 tablespoons butter
- 2 teaspoons Morton Coarse Kosher Salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 2 tablespoons sugar
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Fire up. Preheat your grill/smoker to 225°F (107.2°C) in the indirect zone.
- Prep. Soak the nuts in water for about 10 minutes, then drain and pour onto a grill topper.
- Cook. Smoke the nuts for about 30 minutes in the indirect zone.
- When the nuts are nearly done, melt the butter in a frying pan over medium low heat. Add the salt, cinnamon, pepper, cloves, and allspice and stir for about 30 seconds. Add the smoked nuts and stir frequently for about 5 minutes. Dump into a bowl and stir in the sugar. Pour onto a pan and cool thoroughly.
- Serve. Once cooled, serve the nuts or store in an airtight container.