Author: Nicole
- 2 tablespoons unsalted butter
- ½ cup (~2.5 ounces) crumbled medium blue cheese (see Notes)
- 3 cups (~12 ounces) raw pecan halves
- dash of cayenne pepper (optional)
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper, or spray with nonstick spray.
- In a medium saucepan, melt butter and blue cheese; stir until blended
- Stir in pecans until coated. Optional: add a dash of cayenne pepper.
- Spread pecans onto the prepared cookie sheet and roast for about 10 to 15 minutes, or until toasted and fragrant. Start checking at 10 minutes.
- Let cool. Store in a covered container or bag in the refrigerator for a few weeks or a few months in the freezer.
* Recipe can be doubled – use two separate baking sheets.
* If you like a strong blue cheese flavor, use a more intense blue cheese.
Recipe by Riegl Palate at https://www.rieglpalate.com/blue-cheese-pecans/
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