INGREDIENTS
6 oz. shelled pecans
1 Tbsp lemon juice
2 Tbsp melted coconut oil
2 tsp demerara sugar
2½ tsp ground cumin
½ tsp ground coriander
1 tsp hot curry powder
¼ tsp ground cinnamon
2 tsp garam masala
1 tsp ground black pepper
1 tsp cayenne pepper
1 Tbsp salt, or to taste
STEPS
1. Set the EGG for indirect cooking with the ConvEGGtor at 300°F.
2. Place the pecans in a medium bowl and cover with water; soak for 10 minutes. Drain the pecans, then toss them in the melted coconut oil.
3. In a small mixing bowl combine the spices and toss the pecans in the spice blend. Place the nuts on a perforated pan and smoke for 30 minutes, stirring them every 10 minutes to cook evenly.
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