Ingredients
Method
- 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.
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.