How to Smoke Pecans at Home for Rich, Nutty Flavor

I lost my self-control with these smoked pecans — thankfully I made two large batches, because plenty were sacrificed to “quality control.” The nuts pick up a gentle, pleasant smoke; too much smoke overpowers them, but a subtle smoky note is essential if you want to call them smoked pecans.

Change Them Up

I make two versions of these smoked pecans. The first is a slightly sweet, southwestern-inspired blend that balances sugar, smoked paprika and warm spices — it was a hit with everyone. The second swaps cinnamon for cayenne, giving a gentle spicy kick while keeping a touch of sweetness. If “spicy” makes people nervous, reassure them: this version has just a hint of heat.

A grill basket or a disposable pan makes it easy to handle the nuts on and off the smoker.

If you’ve just finished smoking ribs, pork, or another cut and still have some heat and smoke left, smoked pecans are a terrific way to use that remaining smoke time — don’t waste it.

Also try my smoked pistachios for another smoky snack variation.

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Smoked Pecans

These smoked pecans feature a light smoky flavor and a balanced spice mix. They’re easy to make and perfect for snacking or serving as an appetizer.

Course Appetizer

Cuisine American

Keyword nuts, smoked

Prep Time 10 minutes

Cook Time 1 hour

Cooling time 30 minutes

Servings 2 cups

Calories 769 kcal

Equipment

Disposable pan or grill basket

Ingredients

2 cups shelled raw pecans
1 tablespoon unsalted butter, melted

Spice mixture

1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon (or substitute cayenne for a spicy version)

Instructions

Fire up your smoker to 250°F. Use a fruit wood such as apple or pecan. Because the smoking time is short, use extra wood to generate a steady stream of smoke.
Place the pecans in a disposable aluminum pan or grill basket. Drizzle with melted butter and stir to coat evenly.
Combine the spice mixture ingredients, sprinkle over the nuts, and stir to coat.
Place the pan on the smoker and smoke for 60 minutes, stirring every 15 minutes for even flavor and color.
Remove the pan from the smoker and let the nuts cool completely before serving. Store any leftovers in an airtight container.

Notes

For a spicy version, substitute cayenne pepper for the cinnamon.

Nutrition

Nutritional values are approximate.