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Smoke Seeds and Nuts in an Electric Smoker
recipe

Smoke Seeds and Nuts in an Electric Smoker

5.0

Nuts and seeds are simple and healthy snacks that you can take on the go or eat while watching your favorite movie or sports team on TV. They’re great to add to and super simple to smoke in your electric smoker.

Choose a variety of different options to mix things up and see what you like best. Cashews, peanuts, almonds, pecans, chestnuts, hazelnuts,...

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Ingredients

Brine
1/2
gallons water
1/2
cup kosher salt
 
quart Ziplock bags
Seasoning
 
spray cooking oil
 
your favorite seasonings

Ingredient Tips

Spray Cooking Oil
You can also use 1/2 tbsp. melted butter to make the seasoning stick.

Directions

1

For the brine, stir 1/2 gallon of water and 1/2 cup of kosher salt together.

2

Place your nuts or seeds in individual sealable plastic bags and swill with the brine.

3

Let sit on a flat surface for two hours.

4

Drain the brine and place nuts and seeds in a bowl. Liberally spray with cooking oil, pour in your favorite seasoning and mix it up.

Hot Tip: Make sure all nuts and seeds are coated in oil and seasoning.
5

Place nuts and/or seeds flat in a foil pan.

Hot Tip: You can also wrap your smoker shelves with foil and lay the nuts and/or seeds across the shelves.
6

Add enough wood chips for about 2 hours of smoke. If you have a Char-Broil Digital Electric Smoker, set it to 230°F; other electric smoker models will vary on if/how you set the cooker temperature, but the ideal temperature will still be 230°F.

7

If you’re smoking seeds, they should be done in about 2 hours. Nuts need longer to roast, but you only need about 2 hours of smoke to infuse the flavor. Leave nuts in the smoker for an additional 2 to 3 hours, depending on the type of nuts.

Hot Tip: For pecans, almonds and pumpkin seeds: smoke for two hours and cook for two hours, totaling four hours at 230°F. For peanuts, smoke for two hours and cook for three hours, totaling five hours at 230°F. Peanuts will remain soft until they’ve cooled, so don’t judge their doneness on crunchiness.
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