Cheese-Stuffed Pecans

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Total Time
20 mins
10 mins

An easy and tasty little appetizer! Adapted from BG&H magazine. Pecans are grown in the South and also in Africa!

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  1. Toast the pecans in a 325*F. oven for 10 minutes, then let cool.
  2. Bring shredded cheese to room temperature in a medium mixing bowl (allow 30 to 60 minutes). Add sour cream. Beat with an electric mixer until combined and mixture is creamy. Using a scant teaspoon for each, pipe or mound cheese mixture onto the flat side of half of the pecans. Top with remaining pecans, flat side down.
  3. Serves 10.
  4. Tip: To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.