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Ingredients

  • For the Pecans:
  • 2 tablespoons Stonewall Kitchen Maine Maple Syrup
  • 1 teaspoon butter
  • 1/4 cup chopped pecans
  • For the Cheese Cups:
  • 4 ounces cream cheese, room temperature
  • 1/2 cup sharp white Cheddar cheese
  • 1/4 cup Stonewall Kitchen Holiday Chutney
  • 15 mini phyllo cups

DIRECTIONS

  1. Preheat oven to 375°. Place the Maine Maple Syrup and butter in a small heavy bottom sauté pan over medium heat. When the syrup starts to bubble, add the pecans. Stir to coat the nuts. Transfer nuts to a rimmed baking sheet lined with greased aluminum foil or nonstick parchment paper. Spread nut pieces out so they are not touching each other. Bake for 5 minutes, or until caramelized. Cool completely on the baking sheet.
  2. Mix together cream cheese, Cheddar cheese and Holiday Chutney.
  3. Fill phyllo cups with cheese mixture. Bake 10 minutes, or until cheese begins to melt.
  4. Top with caramelized pecans and serve.

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