Smoked Chili Pistachios Recipe

To start this Smoked Chili Pistachios Recipe, preheat your smoker to 225ºF (107.2°C) and your house oven to 275ºF (135°C). You may increase the brown sugar and cayenne to taste. I only used one puck to smoke them for just 20 minutes at 225ºF (107.2°C). Use the bisquette you like and as many as you want. And use a frogmat on the ham bag, or they will stick. Store in airtight canister or Zip lock.


2 Cups salted shelled pistachios

1½ Tbsp chili powder

1½ Tsp ground cumin

1 Tsp ground coriander

1 Tsp paprika

1 Tsp brown sugar

1½ Tbsp Worcestershire sauce

½ Tsp salt

½ Tsp cayenne

1 Tbsp melted butter


Mix all your dry ingredients together.

Put pistachios in larger container and add sauce.

After coating the nuts with the sauce (This needs a sticky delivery host, so I melted 1 Tbsp butter and added to the nuts) Coat good.

Now start to add the dry. Coat with all the dry.

Next, cover the rack with a ham bag. These can be bought at any of the places online. LEM, Allied, Sausage Maker.

And use a frogmat on the ham bag.

Now add the seasoned pistachios.

I only used 1 puck (you can use however many) And in for just the 20 mins @225ºF.

While the nuts are in the 6 Rack, line a cookie sheet with parchment and set the oven to 275ºF*

Nuts from the smoker, now onto the cookie sheet and in oven for 8 mins. Toss the nuts at the 4 min mark.

Store in airtight canister or Zip lock….if they last that long.