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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


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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.


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Melt butter and honey in a large saucepan over medium heat.


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Add pecans, stirring until coated. Cool completely.


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Combine sugar, salt, pepper, cayenne and garam masala in a large bowl.


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Remove pecans using a slotted spoon, and place in sugar mixture, tossing to coat.


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To assemble: Mix the blue cheese and the sour cream with an electric mixer until creamy.


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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.


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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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