Cheese-Stuffed Pecans

1. 1

   Toast the pecans in a 325*F. oven for 10 minutes, then let cool.

2. 2

   Bring shredded cheese to room temperature in a medium mixing bowl (allow 30 to 60 minutes).

3. 3

   Add sour cream.

4. 4

   Beat with an electric mixer until combined and mixture is creamy.

5. 5

   Using a scant teaspoon for each, pipe or mound cheese mixture onto the flat side of half of the pecans.

6. 6

   Top with remaining pecans, flat side down.

7. 7

   Tip: To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.

* Per serving · 4 servings · Values may vary.

No additional tips available.