Cheese-Stuffed Pecans

Directions

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
   Serves 10.
8. 8
   Tip: To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.