Try this Curry Pecans recipe, or contribute your own.
Suggest a better descriptionCombine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece of greased heavy-duty foil just large enough to hold the nuts in a single layer and place the foil in the smoker. Cook the pecans until they are crisp and lightly smoked, 50 to 60 miutes. Serve immediately or keep in a coverd jar for several days. From: Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison ISBN: 1-55832-061-X By Billy Reeves
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2294 | ||
Calories from Fat: 2119 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 235.5g | 314 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 133.5g | ||
Polyunsanturated Fat 70.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.8mg | 1 % | |
Potassium 1405.5mg | 37 % | |
Total Carbohydrate 54.1g | 16 % | |
Dietary Fiber 31.9g | 128 % | |
Sugars, other 22.1g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2294
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