Directions

1. Preheat your Yoder Smoker filled (or oven) to 275°F. In a large bowl, whisk egg white and water together until frothy. Combine the remaining ingredients and mix thoroughly until everything is evenly dispersed. Spread out evenly on a half sheet pan. Cook in the smoker for 25 minutes, stir all the pecans and redistribute evenly. Cook for another 25 minutes. Remove from the smoker, cool, and enjoy by itself or as a topping for yogurt, cereal, and the like.

2. This recipe also works well with raw almond slices or walnut pieces.

3. Whipping the egg whites helps to evenly coat the nuts and avoid big glops and chunks of cooked egg white on the finished product.

   

4. Smoked Salt and Sugar from Noble Saltworks make this recipe unique.

   

5. Beautiful, lush, foamy egg whites.

   

6. Spread in an even layer on a sheet pan, as to ensure even cooking. I’m making a triple-sized batch here, so I needed a second pan.

   

7. This is halfway through the cook, and I’m using this bench scraper to turn the nuts. When the nuts are finished cooking and cooled, they will have a wonderfully crunchy texture and a sweet, smoky flavor. The pinch of salt makes the sweetness not overbearing and the cinnamon gives it that special touch.