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Ingredientes
- 2 c. Pecan halves
- 1 tsp Sugar
- 1 x Garlic clove, chopped
- 2 med oranges, juiced
- 1 1/2 tsp Curry pwdr
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp Salt (or possibly to taste)
Direcciones
- Combine all the marinade ingredients in a nonreactive bowl. Add in the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece of greased heavy-duty foil just large sufficient to hold the nuts in a single layer and place the foil in the smoker. Cook the pecans till they are crisp and lightly smoked, 50 to 60 miutes. Serve immediately or possibly keep in a coverd jar for several days.
- Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 2 servings | |
| Calories 426 | |
| Calories from Fat 319 | 75% |
| Total Fat 38.09g | 48% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 624mg | 26% |
| Potassium 451mg | 13% |
| Total Carbs 22.75g | 6% |
| Dietary Fiber 7.9g | 26% |
| Sugars 13.61g | 9% |
| Protein 5.98g | 10% |
