Festive Feasts, Green Egg Style
You may want to double the recipe for these moreish nuts. They can become quite addictive!
Recipe Essentials
-Serves: 8 People
-EGG setup: indirect
-Recommended charcoal: Canadian Maple
-EGG target temperature: 110˚C
-Cooking time: 30 minutes, plus 2 hours resting
Ingredients
-2 teaspoons table salt
-2 teaspoons ground cumin
-2 teaspoons paprika
-2 teaspoons garlic powder
-1 teaspoon finely ground black pepper
-2 tablespoons Worcestershire sauce
-1 teaspoon Tabasco sauce- more or less depending on your appreciation for spice!
-600g mixed nuts
Instructions
Equipment
–Conveggtor
–Stainless Steel Grid
–Cast Iron Skillet
–Premium Woodchips
–Canadian Maple Charcoal
Method
Load and light your EGG then preheat to 110°C. You’re cooking indirect with the ConvEGGtor legs up and Stainless Steel Grid and Perforated Grid or Skillet on top.
In a bowl, mix together the cumin, paprika, garlic powder and black pepper. Stir in the wet ingredients.
Add the nuts and coat. Leave for a few minutes.
Add a handful of pre-soaked wood chips to the charcoal.
Place the nuts in the preheated Perforated Grid or Skillet and smoke for 30 minutes, stirring and flipping after 15 minutes.
Remove the nuts, spread them on a baking tray and let them cool and harden thoroughly for about 2 hours.