One-bite caramelized pecans stuffed with blue cheese
| March 25, 2010 | Posted by ameliaps under any season, appetizers, blue cheese, nuts, pecans, vegetarian |
We had poker night (and I learned to play “Texas hold’ems“) over at our neighbor’s house. Everyone brought appetizers and the hostess made a yummy pink cocktail. I made these delectable bites that combine sweet and savory, which where great to eat with one hand while playing cards. It was a wonderful spring evening and we all (5 couples) sat outside on the patio with candles and luminaries.
I tried a similar appetizer recently at Serpas restaurant in Atlanta. Since I did not have the recipe, I made my own. I love “copy-catting” recipes I try at restaurants. I actually even enjoy the challenge if family or friends ask me to make something they’ve tried recently. Once I submitted a reciped I re-created from a fish restaurant in town I love and it ended up being published in Self Magazine. Fun. One day I’ll post it on this blog too. I have to make it again.
You can use any blue cheese you like, but I love gorgonzola…go figure, I am Italian!
These bites would be great for a finger-food dinner, a Sunday brunch, or anytime 
I used the broken pecans and the left-over filling to make a delicious green salad. Just added a pear.
One-bite caramelized pecans stuffed with blue cheese
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.
I like to use local honey. Someone told me this also helps prevent allergies…
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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what fun!
hmm, this is a really intersting combination. i almost always have pecans in my freezer (i'm told they store much longer that way), and i love blue cheese, but i would never think to put them together. gorgonzola sounds perfect.
This is absolutely a brilliant idea for pecans. Thanks for this recipe, I shall have to make for our poker night! Yummee!
I want to make these but how much butter is 2 tbsp cup butter? 2 tbsp or 2 tbsp plus a cup?
Sue: 2 Tbsp only (it must have been a mistype!)
Way too salty 3/4 tsp must be a misprint. Blue cheese is salty enough alone. I would leave out salt altogether next time.
i used sour cream the first time and it was way too runny. maybe it’s too hot here in CA. this time i used cream cheese instead and it held up perfectly. this recipe is awesome. people were chowing these down.