Recipe from Cooking Light
16 servings (serving size: 2 tbsp.)
- 2 cups raw pecan halves
- 1 tablespoon canola oil
- 1 teaspoon brown sugar
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
1. Prepare a smoker or grill according to manufacturer's instructions, with an area cleared of coals to make an indirect heat area. Bring internal temperature to 300°F to 325°F. Combine pecan halves, canola oil, brown sugar, chile powder, and salt; transfer to an aluminum pan. Place pan over indirect heat. Smoke mixture, maintaining temperature, until pecans are toasted, 35 to 45 minutes.