Curry Pecans

Ingredients:

• 2 c Pecan halves
• -----CURRY MARINADE-----
• 2 ea Medium oranges, juiced
• 1 1/2 ts Curry powder
• 1 1/2 ts Worcestershire sauce
• 1 t Sugar
• 1 ea Garlic clove, minced
• 1/2 ts Salt (or to taste)

Preparation:

• Combine all the marinade ingredients in a nonreactive bowl.
• Add the pecans and allow them to sit at room temperature for about 1 hour.
• Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F.
• Drain the nuts.
• Transfer them to a piece of greased heavy-duty foil just large enough to hold the nuts in a single layer and place the foil in the smoker.
• Cook the pecans until they are crisp and lightly smoked, 50 to 60 miutes. Serve immediately or keep in a coverd jar for several days.