Honey Pecan Stuffed Snow Peas

 

1 c. pecans, chopped fine

2 T. butter, melted

1/4-1/2 tsp. cayenne pepper

1/4 tsp. salt

1-8 oz. pkg. cream cheese, softened

4 tsp. honey mustard

2 tsp. brown sugar

salt to taste

dash of cayenne pepper to taste

50-75 snow peas

 

You can either roast the pecans in the oven or microwave until lightly golden brown. I use the microwave and use a small baking stone. Put the melted butter with the pecan pieces and sprinkle with the salt and cayenne pepper. In microwave they will need about 2 minutes, in oven at 300° about 5-10 minutes. Blanch the snow peas in boiling water for about 20 seconds. Drain and rinse in cold water and then put in ice water for a couple of minutes to stop cooking process. Lay out on paper towels to dry. Using a small paring knife, snip the end off and remove strings. Use the tip of the knife to slit the pods open. Be careful not to tear the pods. Mix the cream cheese, honey mustard, brown sugar, salt and cayenne together in your electric mixer bowl. Beat until creamy and you have no lumps. Put this mixture in a decorating bag and pipe a small amount in each pea pod. You do now want them full of the cheese mixture because I think it is just too much cream cheese and you want to leave room for the nuts. When you are finishing piping about 10-20 of your peas, sprinkle some of the roasted pecans onto the cheese mixture and give them a little press. You can start lining these up on your serving dish. When you have finished filling all of them and have them on your tray, cover with plastic wrap until serving.