Roasted Pecans on a Big Green Egg®

Stir the charcoal in your grill and top it off with fresh charcoal. Open the bottom and top vents for maximum airflow during startup. Light the charcoal using Speedilight starters or the EGGniter. When the temp hits 200 degrees, add the convEGGtor, legs down. Heat to 300 degrees and keep the temperature stable while you prep ingredients. The roasted nuts will be cooked over medium heat with the indirect cooking method.

In a medium-sized mixing bowl, whisk together the sugar, cinnamon, allspice, and salt.

In a large mixing bowl, whisk together the egg whites and water. Whisk until soft peaks begin to form.

Add the pecans to the egg white mixture and mix well to combine and coat the nuts with the egg whites. Then add the sugar mixture to the nuts and mix well to ensure all the nuts are well-coated with the sugar mixture.

Spread out the pecans onto a Big Green Egg disposable tray.

Remember to burp your Big Green Egg before you fully open the lid. Load the nuts on the tray into the ConvEGGtor and cook at 300 degrees. Close the lid and cook for 15 minutes before checking.

After 15 minutes have passed, open the egg and stir the pecans using tongs and heat-proof gloves.

Repeat the stirring process 3 more times or until the pecans are evenly roasted and cooked to your desired doneness.

Open the lid and remove the pan using tongs or heat-proof gloves.

Place the pan onto a cooling rack. Stir one last time to start the cooling-down process.  Allow the nuts to cool for about 2 hours.

Once the nuts are cooled, you can store them in a zipper bag in a cool, dry location. The shelf life is about 4 days (if they don’t get eaten first!)