Bergeron’s Smoke Can Grilled & Smoked Nut Collection

Nuts absorb smoke very quickly, making them ideal for Bergeron’s Smoke Cans.
The best approach is to cook them in a cast-iron skillet, grill basket or disposable aluminum pan over indirect heat.

Basic Grill Setup

Preheat the grill to 300–325°F and establish an indirect-heat zone.

Activate the selected Bergeron’s Smoke Can according to its directions and place it near the heat source.
Stir the nuts every 4–5 minutes so they toast evenly without burning.

Most nuts need only 12–20 minutes of cooking and smoke exposure.

1. Maple Brown Bourbon Smoked Pecans

Makes: Approximately 3 cups

Ingredients

  • 3 cups pecan halves

  • 2 tablespoons melted butter

  • 3 tablespoons pure maple syrup

  • 2 tablespoons brown sugar

  • ½ teaspoon cinnamon

  • ½ teaspoon kosher salt

  • ¼ teaspoon vanilla extract

  • Optional: 1 tablespoon bourbon

  • Maple Brown Bourbon Smoke Can

Directions

  1. Combine the butter, maple syrup, brown sugar, cinnamon, salt, vanilla and optional bourbon.

  2. Toss the pecans with the mixture until evenly coated.

  3. Spread them in a single layer in a cast-iron skillet or grill-safe pan.

  4. Place over indirect heat and close the grill.

  5. Smoke for 15–20 minutes, stirring every 5 minutes.

  6. Remove when toasted and fragrant.

  7. Spread onto parchment paper and allow them to cool completely.

Flavor profile: sweet maple, caramelized brown sugar and smooth bourbon-style smoke.

2. Apple & Honey Crisp Smoked Almonds

Ingredients

  • 3 cups whole almonds

  • 2 tablespoons melted butter

  • 2 tablespoons honey

  • 1 tablespoon apple juice or apple cider

  • 1 tablespoon brown sugar

  • ½ teaspoon cinnamon

  • ½ teaspoon kosher salt

  • Pinch of nutmeg

  • Apple & Honey Crisp Smoke Can

Directions

  1. Mix the butter, honey, apple juice, brown sugar, cinnamon, salt and nutmeg.

  2. Toss with the almonds.

  3. Spread the almonds in a grill basket or shallow pan.

  4. Smoke over indirect heat for 15–18 minutes, stirring frequently.

  5. Remove when the almonds are lightly toasted.

  6. Cool before serving so the coating can firm.

Flavor profile: roasted almond, apple, golden honey and gentle fruitwood smoke.

3. Black Peppered Bacon Smoked Peanuts

Ingredients

  • 3 cups roasted or raw shelled peanuts

  • 2 tablespoons bacon grease or melted butter

  • ½ teaspoon coarse black pepper

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • 1 teaspoon brown sugar

  • Optional: ¼ cup finely crumbled cooked bacon

  • Black Peppered Bacon Smoke Can

Directions

  1. Toss the peanuts with the bacon grease or butter.

  2. Add the black pepper, paprika, garlic powder, salt and brown sugar.

  3. Spread in a grill-safe pan.

  4. Smoke over indirect heat for 12–16 minutes, stirring every 4 minutes.

  5. Stir in the cooked bacon during the final 3 minutes.

  6. Cool slightly before serving.

Flavor profile: salty, savory, peppery and deeply smoky.

4. Summertime Smoky Chipotle Cashews

Ingredients

  • 3 cups cashews

  • 2 tablespoons melted butter or avocado oil

  • 1 tablespoon honey

  • ½ teaspoon chipotle powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • Zest of 1 lime

  • Summertime Smoky Chipotle Smoke Can

Directions

  1. Combine the butter, honey, chipotle powder, paprika, garlic powder and salt.

  2. Toss with the cashews.

  3. Spread in a single layer in a grill-safe pan.

  4. Smoke over indirect heat for 12–15 minutes, stirring frequently.

  5. Remove from the grill and immediately add the lime zest.

  6. Cool before serving.

Flavor profile: buttery cashew, smoky heat, mild sweetness and bright lime.

5. Hickory on Hickory BBQ Mixed Nuts

Ingredients

  • 1 cup almonds

  • 1 cup cashews

  • 1 cup pecans

  • 2 tablespoons melted butter

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon smoked paprika

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • ¼ teaspoon cayenne, optional

  • Hickory on Hickory Smoke Can

Directions

  1. Combine the butter, Worcestershire sauce and seasonings.

  2. Toss the mixture with the nuts.

  3. Spread the nuts in a cast-iron skillet.

  4. Smoke over indirect heat for 15–18 minutes.

  5. Stir every 4–5 minutes.

  6. Remove when the nuts are crisp and aromatic.

Flavor profile: classic barbecue seasoning with a strong, traditional hickory finish.

6. BBQ Mesquite Chili-Lime Pistachios

Use shelled pistachios for the strongest flavor or season pistachios in their shells for a casual snack.

Ingredients

  • 3 cups pistachios

  • 1½ tablespoons olive oil

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • Zest of 1 lime

  • 1 tablespoon lime juice

  • BBQ Mesquite Smoke Can

Directions

  1. Toss the pistachios with the olive oil, chili powder, cumin, garlic powder and salt.

  2. Spread them in a grill basket or shallow pan.

  3. Smoke over indirect heat for 12–15 minutes, stirring every few minutes.

  4. Remove from the grill.

  5. Toss with lime zest and lime juice.

  6. Allow them to cool and dry slightly before serving.

Flavor profile: bold mesquite smoke, earthy spices and sharp citrus.

7. Bing Cherry Smoked Walnuts with Dark Chocolate

Ingredients

  • 3 cups walnut halves

  • 2 tablespoons melted butter

  • 2 tablespoons cherry preserves

  • 1 tablespoon brown sugar

  • ½ teaspoon kosher salt

  • ½ teaspoon cinnamon

  • ½ cup dark-chocolate chips

  • ⅓ cup dried cherries, chopped

  • Bing Cherry Smoke Can

Directions

  1. Warm the cherry preserves slightly so they mix easily.

  2. Combine the preserves with the butter, brown sugar, salt and cinnamon.

  3. Toss with the walnuts.

  4. Smoke over indirect heat for 12–15 minutes, stirring frequently.

  5. Remove and cool for approximately 5 minutes.

  6. Add the dark-chocolate chips and dried cherries.

  7. Let the mixture cool completely before storing.

Flavor profile: roasted walnut, rich cherry, dark chocolate and sweet fruitwood smoke.

Bergeron’s Smoke Can Party Nut Mix

This recipe combines sweet, spicy and savory flavors in one large batch.

Ingredients

  • 1 cup almonds

  • 1 cup pecans

  • 1 cup cashews

  • 1 cup peanuts

  • 2 tablespoons melted butter

  • 1 tablespoon honey

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • ¼ teaspoon cayenne

Recommended Smoke Can

Choose one:

  • Hickory on Hickory for classic barbecue flavor

  • Black Peppered Bacon for a savory snack mix

  • Summertime Smoky Chipotle for sweet heat

  • Maple Brown Bourbon for a sweeter party mix

Directions

  1. Mix the melted butter, honey, Worcestershire sauce and seasonings.

  2. Toss thoroughly with the nuts.

  3. Spread in a large grill-safe pan.

  4. Smoke at 300–325°F for 15–20 minutes.

  5. Stir every 4–5 minutes.

  6. Remove when toasted and allow the nuts to cool completely.

Best Nut Pairings

Nut Recommended Smoke Can Flavor Direction Pecans Maple Brown Bourbon Sweet and caramelized Almonds Apple & Honey Crisp Light, sweet and fruity Peanuts Black Peppered Bacon Savory and peppery Cashews Summertime Smoky Chipotle Creamy with sweet heat Mixed nuts Hickory on Hickory Traditional barbecue Pistachios BBQ Mesquite Bold and earthy Walnuts Bing Cherry Fruity and dessert-like

Grilling Tip

Remove the nuts from the grill just before they appear completely toasted. They will continue cooking from residual heat as they cool. Store fully cooled nuts in an airtight container.

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