Smoked Walnuts

FOR GRILLED DISHES 

Smoking walnuts is a wonderful way to infuse these crunchy nuts with complex flavors that can elevate various dishes. This process involves exposing walnuts to smoke from wood chips, resulting in a unique blend of smokiness that can add depth to both sweet and savory recipes.

Smoking walnuts transforms their taste profile from plain and nutty to rich, smoky, and aromatic. The smokiness adds a layer of complexity that pairs well with a variety of ingredients.

Smoked walnuts can be used in numerous ways. They make a fantastic snack on their own, offering a satisfying crunch and a distinctive smoky essence. They also lend themselves to a range of recipes, from salads and side dishes to desserts and appetizers.

Smoked walnuts can enhance both sweet and savory dishes. Their unique flavor complements various foods, such as cheeses, grilled meats, vegetables, and fruits. They can be sprinkled over salads, incorporated into stuffing, or used as a topping for ice cream or yogurt.

Smoking walnuts allows you to experiment with different wood chips, such as hickory, applewood, or mesquite, to create diverse flavor profiles. You can customize the seasoning by adding herbs, spices, or sweeteners during the smoking process to match your desired taste.

Smoking walnuts is a relatively straightforward process, especially if you have a smoker. It’s an opportunity to infuse your culinary creations with an extra layer of flavor that will surprise and delight your taste buds.

Whether you’re looking to add a smoky twist to your meals or seeking a unique snack option, smoked walnuts provide a versatile and flavorful ingredient that can enhance your culinary experiences in a multitude of ways.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• 1 tablespoon unsalted butter
• 1 scant tablespoon packed brown sugar
• 1 teaspoon lightly crushed dried rosemary or 1½ teaspoons crumbled dried thyme
• 1 cup walnut halves
• ½ teaspoon kosher salt or coarse sea salt, or more to taste

INSTRUCTIONS:

1. Prepare the Smoker: Set up your smoker and preheat it to a temperature of 200°F to 220°F. Note that if using a stovetop smoker, it may cook at a higher temperature around 300°F, so adjust the cooking time accordingly.
2. Melt Butter and Flavorings: In a skillet over medium-low heat, melt the unsalted butter. Stir in the packed brown sugar and either the lightly crushed dried rosemary or crumbled dried thyme. Mix the ingredients well until the brown sugar is dissolved and the herbs are infused into the butter.
3. Coat the Walnuts: Add the walnut halves to the skillet, ensuring they are well coated with the butter and flavoring mixture. Stir to evenly distribute the mixture over the nuts.
4. Season with Salt: Sprinkle kosher salt or coarse sea salt over the nuts. Taste as you add the salt to adjust the seasoning to your preference.
5. Transfer to Smoker: Place the coated walnut mixture into a shallow smoke-proof dish or create a tray from heavy-duty foil, shaping it to hold the nuts in a single layer.
6. Smoke the Walnuts: Put the nut-filled dish or tray into the preheated smoker. Allow the walnuts to cook in the smoker until they become dried and fragrant. This usually takes about 30 minutes, but monitor them closely for desired texture.
7. Cool and Store: Once smoked, transfer the walnuts to a paper towel to cool down. You can use the smoked walnuts immediately by sprinkling them lightly over grilled fruit for a burst of flavor. Alternatively, allow the nuts to cool completely and store them in a covered container in a cool, dark pantry. They can be kept for up to 3 days.