I recently made these and I have to say I’m addicted to them now! The blue cheese isn’t too overpowering in them so there’s a great balance of spice, falvor and a little sweetness all in one bite. Don’t make them too far in advance, what I mean but that is yes a day or two ahead make the stuffing and the candied pecans, but don’t stuff them until the day of your gathering.
Caramelized Pecans Stuffed with Blue Cheese
(Adapted from Z Tasty Life)
Serves 10
100 large (about 6 oz. or 2 cups) selected pecan halves
2 Tbsp cup butter
1/4 cup honey
1/4 cup sugar
the small pinch of salt, if you like
1/4 teaspoon freshly ground black pepper
1/8 tsp cayenne
1/8 tsp garam masala (or you can try curry powder or cumin)
1/2 cup sour cream (about 2 oz.)
1 cup crumbled blue cheese (about 4 oz), brought to room temperature to soften
To prepare the caramelized pecans: spread pecans in a single layer on a baking sheet lined with a silicon mat (or parchment paper). Bake at 375° for 10 minutes. Watch them carefully and don’t overbake or burn them.
Melt butter and honey in a large saucepan over medium heat.
Add pecans, stirring until coated. Cool completely.
Combine sugar, salt, pepper, cayenne and garam masala in a large bowl.
Remove pecans using a slotted spoon, and place in sugar mixture, tossing to coat.
To assemble: Mix the blue cheese and the sour cream with an electric mixer until creamy.
Using either a small teaspoon (or better a pastry bag) mound (or pipe) the creamy mixture onto the flat side of half of the pecans.
Top with another pecan, flat side down, and smooth all around the edges with a clean finger. Refrigerate until ready to serve.
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