RECIPE | Stilton, Pear and Pecan Brittle Oatcakes

Three Seed Oatcake Carton


A delicious oatcake topping recipe. This recipe includes the use of our Three Seed Oatcakes. Makes 12.

Stilton Cheese, Pear and Pecan Brittle Oatcakes on a slate.


  • 12 Walkers Three Seed Oatcakes
  • 100g caster sugar
  • A pinch of smoked paprika
  • 6–8 pecans finely chopped
  • 100g Stilton crumbled
  • 2 small pears
  • lemon juice


  • Place the sugar in a heavy-bottomed pan on a medium heat. Don’t stir as the sugar will crystallise, but rather swirling gently to move the molten sugar around the pan.
  • As the sugar dissolves, place the chopped pecan on a sheet of greaseproof paper and sprinkle over the paprika. When the sugar is all liquid and has a dark gold colour pour over the pecans and allow to cool and harden. Then break into lots of irregular brittle shards.
  • When ready to serve, core and slice the pear and toss in lemon juice.  Pat dry with kitchen paper.  Place a couple of slices of pear onto the oatcake.
  • Crumble the Stilton and pile onto the pear.
  • Top with pecan brittle to serve.