Steps

• 1

  When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• 2

  For the Candied Smoked Pecans: In a small bowl, combine sugars, cinnamon, salt, and cayenne pepper. Mix well.

  Ingredients

  • 1/2 Cup brown sugar

  • 1/2 Cup white sugar

  • 1 Tablespoon cinnamon

  • 1 Teaspoon Salt

  • 1/4 Teaspoon cayenne pepper

• 3

  In a medium bowl, whisk together egg white and water until frothy. This should take about 5 minutes.

  Ingredients

  • 1  egg white

  • 1 Teaspoon water

• 4

  Pour pecans into a large bowl. Add egg white mixture and sugar mixture to pecans and toss to coat.

  Ingredients

  • 1 Pound pecans

• 5

  Spread pecans out on a parchment-lined sheet tray and place directly on the grill grate. Smoke pecans for 30 to 35 minutes, stirring often.

• 6

  Remove from the grill and let cool. Break apart if necessary and roughly chop. Set aside.

• 7

  For the S’mores Dip: When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 8

  Place a cast iron skillet directly on the grill grate while the grill heats up.

• 9

  When the cast iron pan is hot, place butter in the pan and melt completely. Swirl around the pan to coat.

  Ingredients

  • 1 Tablespoon butter

• 10

  Add chocolate chips to the pan, then top with marshmallows. Cook for 7 to 10 minutes until the chocolate is melted and marshmallows are lightly browned. Remove from grill.

  Ingredients

  • 2 Cup milk chocolate chips

  • 10  large marshmallows, cut in half;

• 11

  Spread a handful of candied pecans over the top and serve with graham crackers to dip. Enjoy!

  Ingredients

  •  graham crackers, for serving