smoked pecan snack

Smoked pecans with hickory bacon salt

 

1/4 cup firmly packed light brown sugar

2 tablespoons hickory-flavored bacon salt

1 1/2 teaspoons crushed chipotle chili

1 1/2 teaspoons smoked serrano chili powder

2 egg whites

1 pound pecan halves

Parchment paper

 

1. Preheat smoker to 250°. Stir together first 4 ingredients in a small bowl. Whisk egg whites in a large bowl until foamy. Add pecans, tossing to coat. Add spice mixture, tossing to coat.

2. Spread nut mixture in a single layer on a parchment paper-lined baking sheet.

3. Bake at 250° for 1 hour, stirring after 30 minutes. Let cool slightly, and break pecans apart. Cool to room temperature. Store in an airtight container up to 2 weeks.

 

 

Smoked hickory bacon salt

 

12 ounces of bacon

3/4 cup of sea salt

1 teaspoon of freshly ground black pepper

  

Preheat the smoker to 300 to 325 degrees grill level and smoke the bacon until it is very very crisp and cooked. This is the one time you want to overcook bacon.

 Bake for about 40 to 50 minutes in the smoker or until the bacon is very dark and crisp. Drain on paper towels and pat as much oil off the bacon as possible.

 Allow bacon to cool completely. Process bacon in a food processor until they turn into grainy bits.

 Mix thoroughly with 3/4 cup of sea salt and add a teaspoon of freshly ground black pepper. Pack into small air tight jars and store in the fridge.

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