Recipe By : Cheryl Alters Jamison and Bill Jamison
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Pecan halves
Curry Marinade:
2 md Oranges -- juice of
1 1/2 ts Curry powder
1 1/2 ts Worcestershire sauce
1 ts Sugar
1 cl Garlic -- minced
1/2 ts Salt -- or to taste
Combine all the marinade ingredients in a nonreactive bowl. Add the
pecans and allow them to sit at room temperature for about 1 hour.
Prepare the smoker for barbecuing, bringing the temperature to 200
to 220 F.
Drain the nuts. Transfer them to a piece of greased heavy-duty foil
just large enough to hold the nuts in a single layer and place the
foil in the smoker. Cook the pecans until they are crisp and
lightly smoked, 50 to 60 minutes. Serve immediately or keep in a
covered jar for several days.
From: Smoke & Spice by Cheryl Alters Jamison and Bill Jamison
ISBN: 1-55832-061-X
