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Orange-Rosemary Smoked Nuts Recipe


This nut mix makes for a great holiday snack. Serve on a charcuterie board, with a frosty Christmas Ale, or enjoy them all on their own.
- Ingredients -
Brine
2 cups water
2 tablespoons kosher salt
3 sprigs fresh rosemary
zest from one orange

Nut Mix
½ cup almonds
½ cup cashews
½ cup pecans
¼ cup dried cranberries
3 sprigs fresh rosemary
zest from one orange
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon granulated sugar

- Tools - 
Weston Vacuum Sealer & canister or quart bag
Weston Smoker & woodchips
(we used a hickory wood chunk from Whole Foods - inexpensive and excellent smoke)


Step One | Brine 
In a small pot, combine water, salt, 3 sprigs rosemary, and zest from one orange. Bring to a boil and stir until salt is dissolved. Allow to cool completely.

Pour the almonds, cashews, pecans, and brine into your canister or bag and seal. Refrigerate overnight.



After brining, pour the nuts into a colander and rinse under cold water for 3 minutes, stirring. This will remove excess salt.

Step Two | Smoke
Soak your woodchips or wood chunk for 30 minutes. Preheat the smoker to 200 degrees F. Cover a smoker rack with foil and spread the nuts evenly across it. Smoke at 200 for 30 minutes.


Turn up to 400 degrees for another 30 minutes (this will help bring back the 'crunchiness'). Do not fill the water bowl.


Step Three | Mix
Combine the smoked nuts with the remaining rosemary sprigs, zest from one orange, and cranberries. Toss with olive oil, then sprinkle with salt and sugar. Serve.


Sample Product Label
Norton
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