When ready to cook, start the Traeger according to grill instructions. Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
For the candied smoked pecans: In a small bowl combine sugars, cinnamon, salt and cayenne pepper. Mix well. In a medium bowl, whisk together egg white and water until frothy. This should take about 5 minutes.
Pour pecans into a large bowl. Add egg white mixture and sugar mixture to pecans and toss to coat.
Spread pecans out on a parchment lined sheet tray and place directly on the grill grate. Smoke pecans for 30-35 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, increase grill temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 minutes.
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.
Add chocolate chips to pan, then top with marshmallows. Cook for 7-10 minutes until the chocolate is melted and marshmallows are lightly browned. Remove from grill.
Spread a handful of candied pecans over the top and serve with graham crackers to dip. Enjoy!
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