Smoked Chili Pistachios Recipe

To start this Smoked Chili Pistachios Recipe, preheat your smoker to 225ºF (107.2°C) and your house oven to 275ºF (135°C). You may increase the brown sugar and cayenne to taste. I only used one puck to smoke them for just 20 minutes at 225ºF (107.2°C). Use the bisquette you like and as many as you want. And use a frogmat on the ham bag, or they will stick. Store in airtight canister or Zip lock.

Ingredients

2 cups salted shelled pistachios

1.5 Tbsp chili powder

1.5 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp brown sugar

1.5 Tbsp Worcestershire sauce

1/2 tsp salt

1/2 tsp cayenne

1 Tbsp melted butter

Preparation

Mix all your dry ingredients together.

Put pistachios in larger container and add sauce.

After coating the nuts with the sauce (This needs a sticky delivery host, so i melted 1 Tbsp butter and added to the nuts) Coat good.

Now start to add the dry. Coat with all the dry.

Next, cover the rack with a ham bag. These can be bought at any of the places online. LEM, Allied, Sausage Maker.

And use a frogmat on the ham bag.

Now add the seasoned pistachios.

I only used 1 puck (you can use however many) And in for just the 20 mins @225.

While the nuts are in the 6 Rack, line a cookie sheet with parchment and set the oven to 275*

Nuts from the smoker, now onto the cookie sheet and in oven for 8 mins. Toss the nuts at the 4 min mark.

Store in airtight canister or Zip lock….if they last that long.

Variety
Pack

5 Flavor Variety Pack Wood Bisquettes 120

This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.

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