pistachios and cajun crackers

Smoked pistachios




1 Tbs. butter

1 to 3 Tbs. green Tabasco sauce

1 to 2 tsp Worcestershire sauce

2 Cups unshelled pistachio nuts

Penzey’s sandwich sprinkle to coat nuts well


Melt the butter in a saucepan; add the Tabasco sauce, the Worcestershire sauce. Stir to blend, and then pour over the nuts and stir to coat well. Sprinkle in the Penzey’s sandwich sprinkle and stir to coat well.


Smoke in a wire basket or pan with holes at 170 to 190 deg. for 1 ½ to 2 hours. I find 1 ½ hours is usually long enough to get some smoke flavor and get the nuts coated with the seasoning. I usually stir them after 1 hour. When done let cool and store in an air tight container. They should be good for a week or two.


Note: I used 1 Tbs. of the green Tobasco sauce and they were just mild hot so I would say 2 Tbs. would be hot and 3 Tbs. would be extra hot. The Penzey’s sandwich sprinkle is a mix of salt, garlic, black pepper, basil, oregano, thyme and marjoram. I have used just a good garlic salt that worked well.