Decided to experiment with some of the Iranian Pistachios I brought back from Saudi. I mixed up some cheap local whiskey with a little honey..thinking the honey would help it adhere to the nuts. Put all in a covered pan and tossed the nuts in the mixture. After thoroughly covered I placed on cheese cloth on top of frog mats in the Bradley smoker and gave them 2 hours of Whiskey-Oak wood at 240 degrees.
I can't say they have a distinctive whiskey taste, or honey taste but they are phenomenal....a wonderful smokey roasted taste...did a second batch the next day
Here are the players
Ready for the smoker
Out of the smoker
