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Smoked spiced nuts

Makes 2 cups

• 1 teaspoon light brown sugar
• 1 teaspoon dried thyme or rosemary (or 1/2 teaspoon of each)
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon dry mustard powder
• 2 cups mixed, salted nuts (almonds, pecans, cashews, etc.)
• 2 teaspoons extra virgin olive oil
• 2 medium chunks hickory wood, soaked in water for at least 30 minutes

1. In a small bowl using your fingertips, mix the sugar, thyme, cayenne, and mustard.

2. Pour the nuts into a 9x13-inch, heavy-duty foil pan. Add the oil and seasonings. Toss to coat the nuts evenly, and then spread them in a single layer.

3. Fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until they are lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to low heat. Leave all the vents open.

4. Place the chunks of hickory over the lit charcoal. When the chunks begin to smoke, place the pan of nuts over indirect low heat and cook, with the lid closed as much as possible, until the nuts are toasted and have a nice smoky flavor, 20 to 30 minutes, shaking the pan a couple times to prevent the nuts from burning. Remove the pan from the grill and let the nuts cool completely in the pan. The nuts will become crispier as they cool. Serve at room temperature.

Store any remaining nuts in an airtight container.

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