Ingredients

  • 2 tsp – Ground Cinnamon
  • ½ tsp – Ground Allspice
  • 1 lb – Smokehouse Almonds
  • 1 cup – Granulated Cane Sugar
  • 2 ea – Egg Whites
  • 1 tbsp – Water (room temp)

Grill & Cooking Supplies

Cooking Directions

  1. Load your Traeger with Reserve Blend Pellets and heat to 325˚
  2. In a medium sized mixing bowl, whisk together the following:
    • Sugar,
    • Cinnamon,
    • Allspice,
    • Salt
  3. In a large mixing bowl, whisk together the following:
    • Egg whites,
    • Water
  4. Whisk until soft peaks start to form
  5. Add the almonds to the egg white mixture and mix well to combine and coat the nuts with the egg whites
  6. Add the sugar mixture to the nuts and mix well to ensure all the nuts are well coated with the sugar mixture
  7. Spread the pecans onto a perforated grilling pan
  8. Open the lid/cover and load the nuts into the Traeger, on the bottom grate, close lid/cover
  9. Keep the temperature the same during cooking to ensure consistent temp and easy recovery during cooking
  10. After 15 minutes, open the Traeger and stir the almonds using tongs
  11. Repeat the stirring process 3 more times or until almonds are evenly roasted and to your desired doneness
  12. Open the lid/cover and remove the pan using tongs, towels or heat proof gloves
  13. Stir one last time to start the cooling down process
  14. Place pan onto a cooling rack and allow to cool for about 2 hours
  15. Store in a zipper bag in a cool, dry location

Shelf life is 4 days (if they last that long)