Stovetop Smoked Pecans Recipe | Trisha Yearwood
Level: Intermediate | Yield: 2 cups | Total Time: 35 min | Active Time: 15 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
| Calories | 258 |
| Total Fat | 26 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 88 mg |
Ingredients
- 2 cups whole pecans
- 1 tablespoon vegetable oil
- 1 tablespoon light brown sugar
- 2 teaspoons smoked sweet paprika
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Special Equipment
- Heavy-duty aluminum foil
- 2 to 3 cups hickory wood chips, soaked in water 30 minutes
Instructions
Step 1: Place the pecans in a mixing bowl. Drizzle the oil, brown sugar, paprika, salt, and pepper over the pecans. Mix well until evenly coated.
Step 2: Set a heavy-bottomed pot on the stove, and have ready a pasta pot insert or steamer basket that fits inside the pot, along with a tight-fitting lid. Line the bottom of the pot with heavy-duty aluminum foil. Add the drained wood chips to the foil-lined pot. Place the insert or basket on top of the chips. Add the pecans to the insert. Turn the heat to medium-high. Once smoke begins to appear, cover the pot with the lid and lower the heat to low. Allow the pecans to smoke for 20 minutes.
Step 3: Remove the pot from the heat and transfer the warm pecans to a serving dish. Let the wood chips cool completely before disposing of them. If preparing in advance, keep the pecans in an airtight container.
