I've attached the evidence....
This is more of a method than exact measurements.
I smoked pecans for about 35-40 minutes at 250 degrees F. Those, on their own, are pretty darned good.
Smoked pecans, some dark brown sugar, a little barbecue spice (I still have a little Penzey's Northwoods Fire,) and a little bourbon. Heat the pecans gently, they really won't take much more cooking with the brown sugar & spice until the sugar begins to melt and glaze the pecans. Add the bourbon (yes, it will flame up, especially on a gas stove,) and cook off the alcohol. This whole process will take less than 5 minutes, so have everything ready. Oh, and as a warning, don't pour straight from the bourbon bottle, pour what you want into a small vessel like a measuring cup, and dump the whole in from there. Stir to combine, and spread out to cool (I used a silicon baking mat.)
This is more of a method than exact measurements.
I smoked pecans for about 35-40 minutes at 250 degrees F. Those, on their own, are pretty darned good.
Smoked pecans, some dark brown sugar, a little barbecue spice (I still have a little Penzey's Northwoods Fire,) and a little bourbon. Heat the pecans gently, they really won't take much more cooking with the brown sugar & spice until the sugar begins to melt and glaze the pecans. Add the bourbon (yes, it will flame up, especially on a gas stove,) and cook off the alcohol. This whole process will take less than 5 minutes, so have everything ready. Oh, and as a warning, don't pour straight from the bourbon bottle, pour what you want into a small vessel like a measuring cup, and dump the whole in from there. Stir to combine, and spread out to cool (I used a silicon baking mat.)
