Indulge your senses with Smoky Candied Pecans! Crunchy texture and sweet caramelized flavor come alive with an irresistible smoky flavor. Try this unique recipe on your grill.
WHAT YOU'LL LOVE
- Whipped egg white is the glue, not just a coating. Whisking it with water until frothy before mixing in the pecans is what makes the smoked salt and sugar cling evenly, rather than clumping into big sticky chunks.
- A mid-cook stir keeps every pecan evenly candied. Redistributing the nuts halfway through the 50-minute cook prevents the edges from over-browning while the center stays undercooked.
- Smoked salt and sugar do double duty. Using Noble Saltworks' smoked versions of both means the smoky flavor builds in from the ingredients themselves, on top of whatever smoke the Yoder adds during the cook.
- One recipe, three nut options. The same method works with almonds or walnuts in place of pecans, making this an easy template to riff on depending on what's in the pantry.
Smoky Candied Pecans
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
10
Prep Time
20 minutes
Cook Time
50 minutes
Calories
220
Add an irresistible smoky flavor to your snacks with Smoky Candied Pecans! Their crunchy texture and sweet caramelized taste blend together perfectly, resulting in a heavenly flavor experience.
Ingredients
- 1 egg white
- 1 Tablespoon water
- 10 oz raw pecan halves
-
1 tsp Noble Saltworks Smoked Finishing Salt
-
1 jar Noble Saltworks Maple Turbinado Smoked Raw Sugar
- 1 tsp cinnamon (optional)
Directions
Preheat your Yoder Smoker filled (or oven) to 275°F. In a large bowl, whisk egg white and water together until frothy. Combine the remaining ingredients and mix thoroughly until everything is evenly dispersed. Spread out evenly on a half sheet pan. Cook in the smoker for 25 minutes, stir all the pecans and redistribute evenly. Cook for another 25 minutes. Remove from the smoker, cool, and enjoy by itself or as a topping for yogurt, cereal, and the like.
- This recipe also works well with raw almond slices or walnut pieces.
Whipping the egg whites helps to evenly coat the nuts and avoid big glops and chunks of cooked egg white on the finished product.
Smoked Salt and Sugar from Noble Saltworks make this recipe unique.
Beautiful, lush, foamy egg whites.
Spread in an even layer on a sheet pan, as to ensure even cooking. I’m making a triple-sized batch here, so I needed a second pan.
This is halfway through the cook, and I’m using this bench scraper to turn the nuts. When the nuts are finished cooking and cooled, they will have a wonderfully crunchy texture and a sweet, smoky flavor. The pinch of salt makes the sweetness not overbearing and the cinnamon gives it that special touch.
Recipe Note
Recipe FAQ
Why whip the egg white before adding the other ingredients?
Whisking it with water until frothy first helps it coat the pecans evenly, which is what prevents big clumps of cooked egg white from forming on the finished nuts.
Why stir the pecans halfway through cooking?
Redistributing them at the 25-minute mark ensures every piece gets even exposure to heat, rather than letting the edges of the pan overcook while the center lags behind.
Can I use other nuts instead of pecans?
Yes — this method works just as well with raw almond slices or walnut pieces, using the same coating and cook time.
Why use smoked salt and smoked sugar specifically?
Both ingredients carry smoky flavor from the way they're made, layering on top of whatever smoke flavor the Yoder itself contributes during the cook.
Do I need a smoker to make this recipe?
No — the recipe explicitly works in a standard oven at the same 275°F, so a smoker is a flavor bonus, not a requirement.
How indoor-friendly is this recipe?
5 out of 5 — this recipe is written to work equally well in an oven or a smoker, so it's fully doable indoors without any adjustments.
Recipe Highlights
Whipping the egg white first: This step is what allows the coating to cling evenly to the pecans instead of forming clumps.
The mid-cook stir: Redistributing the nuts at the halfway point ensures even browning across the whole batch.
Smoked salt and sugar: Both ingredients bring their own smoky character, adding to whatever flavor the smoker itself contributes.
Oven-or-smoker flexibility: The recipe is built to work identically in either appliance, making it accessible regardless of equipment.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1.81 oz
- per serving
- Calories
- 220
- Carbs
- 9 grams
- Protein
- 3 grams
- Fat
- 20 grams
- Sodium
- 236 milligrams
