2 pounds pecan halves
2 Tbsp kosher salt
2 1/2 tsp Comapeño
2 Tbsp Piment d'Ville (use Smoky PDV if baking in the oven)
1/2 tsp cracked black pepper
1/2 tsp white pepper
1/2 tsp ground cinnamon
1 Tbsp brown sugar
1 tsp dried thyme
1 Tbsp granulated onion
2 tsp granulated garlic
1/2 tsp ground clove
Combine all ingredients in a large mixing bowl and allow to rest covered overnight.
If you have a smoker, set up your smoker according to manufacturer's directions. I recommend using 2 oz of pecan or oak wood. Hot smoke for up to 2 hours.
If you don't have a smoker, preheat oven to 350 degrees. Dump pecans onto a baking sheet and cook in the oven for 7 minutes or cooked through. To check, cut a pecan in half and see if the inside is a pale gold. If so, it's done.
With either method, allow pecans to cool completely and store in airtight containers for up to one month.
Chef Amy Sins is a born-and-raised South Louisiana girl with Cajun and Creole cooking woven into her culinary DNA. In 2012, Chef Amy opened Langlois – her dream restaurant, an endeavor that seeks to preserve Louisiana cuisine through interactive dining demonstrations and classes. Since then, Langlois has received local, regional and national praise, including selection as one of the “Best Cooking Schools Around the World” by Travel + Leisure.