I have never been a big Blue Cheese or Gorgonzola fan, but I love the the pairings of sweet and salty together. A few weeks back we hosted a wine tasting gathering for a local business. Working with Gardinas we came up with some great wine and cheese pairings. They provided this wonderful Blue Cheese that wasn’t as sharp as I had sampled in the past. It almost had some sweet undertones to it. So, I tried using it again with this recipe and it really paid off. I will warn you though that these candied pecans with blue cheese are a tad bit addicting. Its hard to have just one. I am planning on serving these at our next Holiday Party.
100 large pecan halves(perfectly shaped), 2 TB butter, 1/4 C honey, 1/4 C sugar, pinch of sea salt, 1/4 tsp. cracked pepper, 1/8 tsp. cayenne pepper, 1/8 tsp. curry powder, 1/2 C sour cream, and 1 C crumbled blue cheese at room temp.
First, prepare the pecans. Make sure your pecan halves are perfect. Keep the broken ones for another time. Spread them in a single layer on a parchment lined baking sheet. Bake at 375 degrees for 10 minutes. Watch carefully, so they do not burn. White pecans are baking, melt butter and honey in a saucepan. When pecans are done baking, add to honey mixture, stirring until coated. Cool completely!
Combine sugar, salt, pepper, cayenne and curry powder in a large bowl. With a slotted spoon, remove pecans and place in the sugar mixture, tossing to coat.
Mix the blue cheese and sour cream until creamy. Using pastry bag(much easier), pipe the blue cheese mixture onto the flat side of one pecan. Top with another pecan and smooth out the edges. Serve right away, so you don’t eat them faster than you serve them.
Thanks ztastylife.com for the inspiration.