Greg Dupree

Recipe for your Super Bowl party: Smoked and spiced pecans

January 24, 2017

Recipe from Cooking Light

Total time Yield
45 mins 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.

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