Ingredients
Method
- Preheat your grill/smoker to 225°F (107.2°C) in the indirect zone.
- Soak the nuts in water for 10 minutes and drain well.
- Mix the juice with the spice and salt, stir in the nuts and coat.
- Place on an oiled grill topper and smoke for 30 minutes, stirring and flipping after 15 minutes. Take them off, spread the out in a pan and let them cool and harden thoroughly for about 2 hours.
Notes
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.