This recipe suits any type of nuts or seed. The cold smoking process gently infuses a smoky flavour and your smoked produce can then be used as ingredients or lightly toasted in the oven for flavour enriched snacks.
1. We used a variety of nuts and seeds but choose your own combination.
2. If using a cold smoke generator, fill the generator with your selected dust flavour. We used Maple for a mellow mid-range smoke strength.
3. Spread the nuts and seeds onto a piece of bakers parchment – we smoked ours separately but you can mix them together – and place on your grill rack. If you have a smoker basket this is a useful accessory for holding these smaller food items in your smoker.
3. Light the wood dust to set off the smouldering flavour production and place in your smoker. Add the nuts and seeds onto the grill rack above. Close the lid and leave for the full 10 hour burn or for less time if you prefer a lighter smoke.
4. Remove from the smoker, cover lightly and leave to settle for a few hours.
- pistachio nuts
- sesame seeds
- pine nuts
- baking parchment or baking tray
- smoke generator and smoking compartment
- maple or hickory