Ingredients
Preparation
Preheat oven to 400°. In a large bowl, combine goat cheese, and Pepper Jack. Season with pepper.Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture, and top each with a pecan half or two, depending on the size of the jalapeño. Wrap each with a halved slice of bacon so the seam meets on top. Place on a baking sheet and bake until bacon is crispy and peppers are tender, about 30 minutes. Cool and serve at room temperature, drizzled with honey.
Preheat oven to 400 degrees° with the rack in the center third, and line a large baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, salt, pepper, garlic, parmesan, thyme and pecans. Spread on the prepared baking sheet, cut side down, and roast until golden brown, about 30 minutes. Transfer to a serving dish and serve warm.
Preheat oven to 275° with a rack in the middle of the oven. Line a baking sheet with parchment paper.In a bowl, beat egg white and 1 tablespoon water until frothy. Set aside. In another bowl, combine sugars, pumpkin pie spice, cinnamon, and salt. Toss the pecans with the egg mixture and stir until all pieces are coated. Add the sugar and spice mixture and toss until well coated. Pour pecans onto the lined cookie sheet. Bake for 50 minutes, stirring every 15 minutes. Remove from the oven, and cool completely. Serve at room temperature, or pack in an airtight container for up to 10 days.
