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Hot & Smokin' Grilled Nut Munch

Submitted by: Kristina_Vanni

Hot and Smokin' Grilled Nut Munch
2010-08-03 Appetizer
4.9 54

Pecan halves are coated with a lightly sweetened mixture of Worcestershire, chili powder, soy sauce, pepper sauce, garlic and a hint of cinnamon, then grilled until toasted.

  • Servings: 3 cups


1 Tbsp Butter, no substitute, melted
2 Tbsp Worcestershire Sauce
4 tsp Red Chili Powder, new mexico-style or ground ancho chilies
4 tsp Soy Sauce
2-3 tsp bottled Hot Pepper Sauce
2 cloves Garlic, minced
1 Tbsp Brown Sugar
¼ tsp Ground Cinnamon
3 cups Pecan Halves


1. Combine the melted butter, Worcestershire sauce, chili powder, soy sauce, hot pepper sauce, garlic, brown sugar, and cinnamon in a large bowl. Add nuts; toss to coat evenly. Transfer to a 13-by-9-inch disposable foil pan.

2. Arrange mesquite or hickory chips over charcoal or place them in a small foil tray and set on gas coals.

3. Grill nuts over indirect, very low heat about 25 minutes or until nuts are dry and crisp, stirring every 10 minutes. Watch carefully the last 10 minutes of grilling, because the nuts will burn easily.

4. Remove from heat; cool. Store in an airtight container at room temperature up to 3 days.