These smoked candied pecans are sweet, salty, and just a little spicy, with a crisp brown sugar and cinnamon glaze. What makes them special is the real wood smoke, which adds a toasty depth an oven can't match. They're an easy fall snack for Thanksgiving gatherings, charcuterie boards, or holiday gifting.
Ingredients
- 1 lb pecan halves
- 1 large egg white
- 1 tbsp water
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- ¼ tsp cayenne pepper (more if you like heat)
- About 2 oz pecan or hickory wood
Instructions
- Fire up the smoker. Add the wood to your Smokin Tex wood box and preheat to 250°F.
- Whip the egg white. In a large bowl, whisk the egg white and water until frothy, about 1 minute.
- Mix the coating. In a small bowl, stir together the brown sugar, cinnamon, salt, and cayenne.
- Coat the pecans. Toss the pecans in the egg white until they're evenly coated, then add the sugar mixture and toss until every pecan is covered.
- Spread them out. Lay the pecans in a single layer on a parchment-lined sheet pan or perforated pan.
- Smoke. Slide the pan onto a rack and smoke for about 1 hour, stirring every 15 minutes. They're done when the coating looks dry and glossy.
- Cool and crisp. Spread the pecans on fresh parchment and let them cool completely, about 20 minutes. They'll crisp up as they cool. Break apart any clusters and enjoy.
