Grilled Nuts

Grilled Nuts


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An irresistible appetizer.

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  • 1 Tbs. butter, melted
  • 2 Tbs. Worcestershire sauce
  • 4 tsp. red chile powder
  • 4 tsp. soy sauce
  • 2-3 tsp. bottled hot pepper sauce
  • 2 cloves garlic, minced
  • 1 Tbs. brown sugar
  • 1/4 tsp. ground cinnamon
  • 3 C. pecan halves (or assorted whole nuts)

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  1. Combine melted butter, Worcestershire sauce, chile powder, soy sauce, hot pepper sauce, garlic, brown sugar, and cinnamon in a large bowl.  Add nuts; toss to coat evenly.  Transfer to a 13-by-9-inch foil pan.

  2. Arrange mesquite or hickory chips over charcoal or place them in a small foil tray and set on gas coals.

  3. Grill nuts over indirect, very low heat for about 25 minutes or until nuts are dry and crisp, stirring every 10 minutes.

  4. Remove from heat; cool. 

  5. Store in an airtight container at room temperature for up to 3 days. 

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