SMOKED PECANS
Source: Low Carb 1-2-4: 225 Simply Great 3-Ingredient Recipes by Rozanne Gold with Helen Kimmel

These nuts are always offered in my house; they seem to disappear magically from the nut bowl.

2 tablespoons unsalted butter
8 ounces (2 cups) large pecan halves
2 teaspoons smoked paprika, divided use
1 teaspoon salt
ground black pepper

Preheat the oven to 250 degrees F.

In a large nonstick skillet over medium heat, melt the butter. Add the pecans, 1 1/2 teaspoons of the paprika, 1 teaspoon salt, and a generous grinding of black pepper. Cook, stirring well, until the pecans are coated, about 1 minute.

Transfer the pecans to a parchment-lined baking sheet and bake for 20 to 25 minutes, stirring once. (Do not let the pecans get too dark, or they will taste bitter.)

Toss them with a little more of the remaining smoked paprika, to taste. Remove the pecans from the oven, transfer them to paper towels to drain, and let them cool to room temperature before serving.

Store in a tightly covered tin or jar.

Serves 16 (about 8 pecans per serving)

---

WARM SMOKED PECANS

1 cup sugar
4 cups whole pecans
1/2 cup mansion barbecue spice mix
FOR THE MANSION BARBECUE SPICE MIX:
1 1/4 cups plus 2 tablespoons paprika
3 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp sugar
1 tbsp salt
1 1/2 tsp dry mustard
1 1/2 tsp black pepper
1 1/2 tsp dried thyme leaves
1 1/2 tsp curry powder
1 1/2 tsp cayenne pepper

Preheat oven to 300 degrees F.

Place sugar in a medium saucepan and add 4 cups water. Bring to a boil over high heat. Add pecans and cook for 5 minutes.


Remove nuts and drain. Place nuts in a greased sheet tray and sprinkle barbecue spice mixture.

Place tray in oven and roast for 15 minutes., stirring nuts occasionally. Remove tray from oven and transfer to smoker.

Smoke for 10 minutes. Serve warm.

For mansion barbecue spice mix:
Mix all of the ingredients together. Store in a cool, dry place.

Servings: 4
Source: Home Entertaining with Dean Fearing