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Ingredients

  • 6 oz. shelled pecans
  • 1 Tbsp lemon juice
  • 2 Tbsp melted coconut oil
  • 2 tsp demerara sugar
  • 2½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp hot curry powder
  • ¼ tsp ground cinnamon
  • 2 tsp garam masala
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper, or to taste
  • 1 Tbsp salt, or to taste

Instructions

  1. Set the EGG for indirect cooking with the ConvEGGtor at 300°F.
  2. Place the pecans in a medium bowl and cover with water; soak for 10 minutes. Drain
  3. the pecans, then toss them in the melted coconut oil.
  4. In a small mixing bowl combine the spices and toss the pecans in the spice blend. Place
  5. the nuts on a perforated pan and smoke for 30 minutes, stirring them every 10 minutes
  6. to cook evenly. 

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