Rockin' Celery Boats

1. 1

   Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing.

2. 2

   Place them in a bowl of ice water and refrigerate until ready to stuff.

3. 3

   In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated.

4. 4

   Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes.

5. 5

   Remove from the oven and allow them to cool completely.

6. 6

   Chop pecans coarsely in a food processor.

7. 7

   Add the cream cheese and process until smooth.

8. 8

   Remove celery from the refrigerator, drain and dry well.

9. 9

   Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip.

10. 10

    Fill each celery boat with a generous amount of the mixture.

11. 11

    Cut the jalapenos into thick strips, and then cut each strip in half at an angle.

12. 12

    This should look like a sail.

13. 13

    Garnish each of your celery boats with its red jalapeno sail.

* Per serving · 4 servings · Values may vary.