Toasted/smoked/glazed pecan recipie needed

Sea2Ski

My wife came home with a three pound bag of pecans and told me to do something with them for a get-together tomorrow.  Anyone have a good easy recipie adapted for the egg?  I would like to stay away from a pie.

I was thinking of some kind of binding agent (honey, molasses etc..) to make them just a bit sticky, then toss with brown sugar, a slight touch of cayenne and light pecan smoke at 250 for about an hour.  Something easy and quick.  I do not have time to experiment on this one, and I have never prepared something like this before. 

Anyone have anything?  

Richard Fl

Here is a favorite.  Hope the 3#'s were already shelled. 

Nuts, Pecans, Damn Good, Thirdeye

SMITTYtheSMOKER, I prefer the water/egg white binder over the oil. I make the pecans every year for my Christmas baskets. The chile nuts are good saloon food.~thirdeye~

INGREDIENTS:

1 lb large pecan halves

1 egg white

1 tsp cold water

1 cup sugar

1 tsp ground cinnamon

1 tsp salt

Procedure:

1. Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on a large cookie sheet. OVEN: Bake for 225 degrees for about 1 hour or to your liking. Stir occasionally.

2. BGE: Use an indirect setup with a dome temp of 300° until done to your liking. Stir occasionally. Smoke is optional due to the sweetness of the nuts.

3. With either method, keep a close eye on the color, stickiness and bottom burning of the nuts after 30 minutes. Sample every few minutes until done to your liking as the sugar is not as forgiving as just straight spices.

Recipe Type: Snack

Source

Source: BGE Forum, Thirdeye, 2007/02/28