By Traeger Kitchen
Excuse me, can we have s’more? We added candied smoked pecans for a modern take on this classic dessert.
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|1/2 Cup||brown sugar|
|1/2 Cup||white sugar|
|1/4 Teaspoon||cayenne pepper|
|2 Cup||milk chocolate chips|
|10||large marshmallows, cut in half;|
|graham crackers, for serving|
When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.
300 ˚F / 149 ˚C
For the Candied Smoked Pecans: In a small bowl, combine sugars, cinnamon, salt, and cayenne pepper. Mix well.
1/2 Cup brown sugar
1/2 Cup white sugar
1 Tablespoon cinnamon
1 Teaspoon Salt
1/4 Teaspoon cayenne pepper
In a medium bowl, whisk together egg white and water until frothy. This should take about 5 minutes.
1 egg white
1 Teaspoon water
Pour pecans into a large bowl. Add egg white mixture and sugar mixture to pecans and toss to coat.
1 Pound pecans
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.
Remove from the grill and let cool. Break apart if necessary and roughly chop. Set aside.
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
Place a cast iron skillet directly on the grill grate while the grill heats up.
When the cast iron pan is hot, place butter in the pan and melt completely. Swirl around the pan to coat.
1 Tablespoon butter
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.
2 Cup milk chocolate chips
10 large marshmallows, cut in half;
Spread a handful of candied pecans over the top and serve with graham crackers to dip. Enjoy!
graham crackers, for serving