Cashews with Sea Salt & Chives  

12     1 hour     Smoke     Pecan

Smoked cashews are perhaps the biggest smoking trick around. Start with larger “colossal” sized nuts and watch them disappear.

½ cup butter, melted

1 tablespoon Worcestershire sauce

1 tablespoon dried chives

2 teaspoons sea salt

1 teaspoon garlic powder

2 pounds unsalted cashews

1. Preheat the smoker to 250°F and add wood.
2. In a large bowl, whisk together butter, Worcestershire sauce, chives, sea salt, and garlic powder.
3. Add in cashews and toss to coat.
4. Spread the nuts in a single layer or a baking sheet, and place in the smoker.
5. Smoke for 1 hour, and stir every 15-20 minutes.
6. Remove from the smoker and let cool.
7. Store in an air-tight container for 3 weeks.

Also works well for almonds, pecans, peanuts, and walnuts.