Ingredients
- 1 tea. brown sugar
- 1 tea. dried thyme or rosemary (or 1/2 tea. each)
- 1/4 tea. cayenne
- 1/4 tea. dry mustard powder
- 2 cups mixed salted nuts
- 2 tea. extra virgin olive oil
- 2 medium chunkshickory wood, soaked in water for at least 30 minutes
Preparation
Step 1
In a small bowl mix the sugar, thyme/rosemary, cayenne, and mustard between your fingers.
Pour the nuts into a 9x13 heavy-duty foil pan. Add the oil and seasonings. Toss to coat the nuts evenly, and then spread them in a single layer.
Prepare BBQ for indirect heat.
Place hickory chunks over the lit charcoal. When chunks begin to smoke, place the pan of nuts over indirect low heat and cook, with the lid closed as much as possible, until the nuts are toasted and have a nice smoky flavor (20-30 minutes), shaking the pan with tongs a couple times to prevent the nuts from burning.
Using insulated mitts, remove the pan from the grill and let the nuts cool completely in the pan. The nuts will become crispier as they cool.
Serve at room temperature. Store any remaining nuts in an airtight container.