- 12 Walker's Thick & Crunchy 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.