Our (ahem) soup-to-nuts guide provides kitchen wisdom about some of the most nutritious and versatile foods you'll find, including ideas for how to smoke, crumble, grind, pickle, candy, milk, slow cook, toast, pulverize, and fry them. Maybe we've all gone nuts, but from the mid-1990s to the mid-2000s, U.S. nut consumption increased by 45% It makes sense: Americans are choosing more plant-based proteins and reaching for healthier snacks. But nuts aren't cheap, so it pays to treat them right. Milk them, literally and figuratively, for all they're worth. Now get cracking!
Smoked and Spiced Pecans
If you look up a recipe for DIY smokehouse nuts, you'll find that a good chunk of them involve dousing nuts with liquid smoke and baking them in the oven. Our method gives you real woodsmoke flavor instead. Settle in: It takes about 45 minutes for smoky flavor to infuse the firm, dense nuts—but patience gives a bacon(ish)-flavored reward. Your outdoor grill or smoker takes care of the heavy lifting; all you have to do is prepare the wood as specified for your smoker (try hickory or mesquite) and position the nuts over an area with indirect heat. You can give them a stir once or twice, but it's not necessary. For the best flavor and texture, let them cool completely before eating.