Cheese-Stuffed Pecans

• 1 cup finely shredded gouda cheese (4 ounces)
• 3 tablespoons sour cream
• 40 large pecan halves, toasted

1. Toast the pecans in a 325*F. oven for 10 minutes, then let cool.
2. Bring shredded cheese to room temperature in a medium mixing bowl (allow 30 to 60 minutes).
3. Add sour cream.
4. Beat with an electric mixer until combined and mixture is creamy.
5. Using a scant teaspoon for each, pipe or mound cheese mixture onto the flat side of half of the pecans.
6. Top with remaining pecans, flat side down.
7. Serves 10.
8. Tip: To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.

gouda cheese, sour cream, pecan halves

Taken from www.food.com/recipe/cheese-stuffed-pecans-200968 (may not work)