These pecans are coated in a sweet, lightly spiced egg-white glaze and smoked until crisp. They make a great snack, salad topper or holiday gift. You can tuck them into the smoker alongside a longer cook.
The recipe
Ingredients
- 1 lb raw pecan halves (about 4 cups)
- 1 large egg white
- 1 tbsp water
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne (optional, for a little heat)
- 1 tsp vanilla extract
Steps
- Preheat your smoker to 250°F with a mild wood like pecan, apple or cherry.
- In a small bowl, mix the brown sugar, granulated sugar, cinnamon, salt, paprika and cayenne.
- In a large bowl, whisk the egg white, water and vanilla until frothy, about 1 minute.
- Add the pecans to the egg white and stir until every nut is coated.
- Sprinkle the sugar mixture over the pecans and stir until evenly coated.
- Spread the pecans in a single layer on a sheet pan lined with parchment, or on a perforated grill pan or mesh mat.
- Smoke at 250°F for about 1 hour, stirring every 15 minutes so they cook evenly and don't stick together.
- They are done when the coating looks dry and the nuts smell toasty. They will still feel a little soft while hot.
- Spread them out on parchment to cool completely, about 30 minutes. They crisp up as they cool. Break apart any clumps.
Why this works
The egg white is the glue. It holds the sugar and spices to each nut and turns into a crisp, light shell as it dries. Low smoker heat dries the coating slowly, so the sugar sets without burning and the pecans have time to pick up smoke.
Best wood
Nuts soak up smoke quickly, so stick with mild woods. Pecan is a natural fit. Apple and cherry add a little sweetness. Skip mesquite, which can taste bitter on something this small. The wood pairing chart has more options.
How to tell they're done
Pull one pecan, let it cool for two minutes and taste it. It should be crunchy, with a dry coating that doesn't feel sticky. If the coating is still tacky after cooling, give the batch another 10–15 minutes. Watch them near the end, because sugar can scorch fast.
Make ahead and storage
Store the cooled pecans in an airtight jar or bag at room temperature for up to 2 weeks. For longer storage, freeze them for up to 3 months. Keep them dry, because humidity makes the coating sticky.
Variations
Maple: replace the granulated sugar with 3 tbsp maple syrup and add an extra 10 minutes of smoke time.
Spicy: double the cayenne and add 1/2 tsp chili powder.
Rub-coated: swap the spices for 1 1/2 tbsp of sweet rib rub or all-purpose BBQ rub.
Other nuts: walnuts and almonds work the same way. Almonds may need 10–15 extra minutes.
Gear for this recipe
A perforated grill pan or mesh mat lets smoke reach the nuts from below. Any smoker that holds 250°F works, including pellet smokers and electric smokers.
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