Curry Pecans Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
2 cup: Pecan halves,
CURRY MARINADE
2 each: Medium oranges, juiced
1 1/2 tsp: Curry powder,
1 1/2 tsp: Worcestershire sauce,
1 tsp: Sugar,
1 each: Garlic clove, minced
1/2 tsp: Salt, or to taste
Directions:
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
deg to
220 deg 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 miutes. Serve immediately or keep in a coverd jar
for several days.
From: Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison ISBN:
1-55832-061-X
Source from luhu.jp
pecans and allow them to sit at room temperature for about 1 hour.
Prepare the smoker for barbecuing, bringing the temperature to 200
deg to
220 deg 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 miutes. Serve immediately or keep in a coverd jar
for several days.
From: Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison ISBN:
1-55832-061-X
Source from luhu.jp
Tags
Appetizers